Ingredients

Chicken Breast:

8 boneless chicken breasts

2 medium carrots, cut up

1 medium onion cut in quarters

2 celery ribs, cut up

2 cloves garlic

Bay leaf, parsley, and thyme to taste

Salt and pepper to taste

Curry Mayonnaise

1 ¼ cup mayonnaise (low fat mayonnaise can be used)

¾ cups plain low fat yogurt

2 - 4 tablespoons mango chutney finly chopped

2 - 3 tablespoon fresh basil or 1 -2 tsp dried basil

2 - 3 tablespoons mild curry powder

1/8 teaspoon cayenne pepper

2 tablespoons dry white wine or sherry

2 tablespoons lemon juice

Salt and pepper

4 - 6 oz slivered almonds (1 - 1 ½ cups)

1 tablespoon butter

1 pound seedless grapes

2- 4 apples, peeled and cubed (optional)

Preparation

Poach chicken:

  1. Place the chicken breast, carrots, onion, celery, bay leaf, parsley, thyme, and salt and pepper in stockpot with enough water to cover by 1 inch. Simmer over moderate heat for 25 - 30 minutes.
  2. Remove the from the heat, and let the chicken cool in the liquid for at least 30 minutes until it is cool enough to be handled.
  3. Remove the chicken from broth (Broth can be used for soup). Discard the skin and bones from the chicken, removing each breast half carefully from the bone in one piece, and chill the chicken, wrapped well in plastic wrap, for at least 6 hours or overnight.

Curry Mayonnaise:

  1. Mix mayonnaise yogurt, curry powder, chutney, basil, and cayenne.
  2. Add the white wine and lemon juice.
  3. Season with salt and pepper, cover and refrigerate until needed.

Almonds

  1. In small skillet, melt butter, add almonds and sauté over moderate heat stirring constantly until golden brown.

Assembly

  1. Cut chicken into bite size pieces.
  2. Mix with 1 cup of curry mayonnaise, adding more if chicken seems dry.
  3. Add the almonds and grapes, mixing gently.
  4. Add cubed apples which is optional
  5. Add additional curry mayonnaise as needed.
  6. Refrigerate for at least 30 minutes.