Recipes of the Month Secondary Story

Grape & Chicken Salad

1 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. salt
2 boneless, skinless chicken breats – six ounces each
2 cups red seedless grapes, rinsed and cut in half
1/4 cup chopped green onions
2/3 cups chopped celery
1/4 cup slivered almonds, toasted
4 cups shredded cabbage

1 cup plain Greek yogurt
1/2 cup finely chopped unpeeled, seeded cucumber
2 tsp. honey
1/2 tsp. salt
1/4 tsp. pepper

Combine salt, paprika, and curry powder. Rub the mixture on the chicken and set aside. Dressing – in a small bowl, whisk together yogurt, cucumber, honey, salt and pepper. Refrigerate with chicken. Prepare the grill to medium to high heat. Grill the chicken until cook through. Let cool and then slice into strips. In a bowl, combine grapes, green onions, celery and almonds. On four plates, arrange a bed of cabbage. Top each with grape mixture and the add the chicken. Top with dressing.

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