1 teaspoon curry powder
1 teaspoon smoked paprika
1/2 teaspoon salt
2 boneless, skinless chicken breasts – about 6 oz.
2 cups of green seedless grapes, rinsed and drained
1/4 cup chopped green onions
2/3 cup chopped celery
1/4 cup slivered almonds, toasted
4 cups shredded cabbage
In a small bowl, combine curry powder, paprika and salt. Rub the mixture into the chicken breasts and set aside. Prepare dressing in a small bowl, whisk together yogurt, cucum¬ber, honey, salt and pepper. Refrigerate while preparing chicken.
Preheat the grill to medium-high. Let cool, then slice into strips. In a bowl, combine grapes, green onions, celery and almonds. On four plates, arrange a bed of lettuce. Top each with 1/4 of the grape mixture, then 1/4 of the grilled chicken slices. Drizzle with dressing.