Curried Chicken Salad with Grapes and Almonds

In a medium saucepan, place 1 pound of chicken breasts and pour 1 cup of chicken broth over them. Add 1 bay leaf, cover, and bring to a gentle simmer over medium heat.

Reduce heat to low and poach the chicken for about 10-12 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken cooks, toast 1/3 cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes until golden brown, stirring frequently to prevent burning. Set aside to cool.

Finely dice 2 stalks of celery and 1/4 cup of red onion. Halve 1 cup of red grapes. Chop 2 tablespoons of fresh cilantro.

In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup Greek yogurt, 1 1/2 tablespoons curry powder, 1 tablespoon honey, 2 teaspoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.

Once the chicken is cooked, remove from the broth and let cool for about 5 minutes. Then dice into 1/2-inch cubes.

Add the diced chicken, grapes, celery, red onion, and toasted almonds to the bowl with the dressing. Fold gently to combine, ensuring everything is evenly coated.

Stir in the chopped cilantro, reserving a small amount for garnish if desired.

Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld (this is not included in the prep/cook time).

Serve the curried chicken salad over 1 cup of mixed salad greens per portion, garnish with the remaining cilantro and a few extra almonds if desired.