Curry Chicken Salad

by Rachael Ray Show Staff 5:00 PM, September 25, 2008

Aired September 25, 2008

Serves 4 servings
1 cup Greek-style yogurt
Juice of 1 lemon
2 tablespoons curry powder, such as Madras style
Salt and ground black pepper
1 pound deli-sliced chicken breast or 1 rotisserie chicken, meat removed from bones and chopped
1/2 cup slivered almonds, toasted
1 cup grapes, sliced in half
1/2 cucumber, cut in half then sliced into half moons

In a medium-size bowl, mix together the yogurt, lemon juice, curry powder, some salt and pepper. (If the dressing is thick, thin it out with a splash of water so it's the consistency of a vinaigrette).

Add remaining ingredients to the bowl and toss well to coat.

Serve over lettuce with crackers or pita bread alongside.