Curried Chicken-Spinach Salad

Ingredients

• 5 ounce baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 2 large celery stalks chopped
• 2 teaspoons curry powder 
• 0.3 cup yogurt plain fat-free
• 1 teaspoon ground ginger 
• 2 tablespoons juice of lemon fresh
• 0.3 cup mayonnaise low-fat
• 1 tablespoon mango chutney 
• 0.3 cup pecans chopped
• 1 cup grapes red seedless halved
• 0.5 teaspoon salt 
• 15 ounce chicken breast halves boneless skinless

Equipment

• bowl
• sauce pan

Directions

1. Trim excess fat from the chicken.
2. Place the chicken and enough water to cover in a medium saucepan over high heat until water just begins to bubble. Reduce heat, cover, and poach 10 minutes or until just cooked.
3. Transfer the chicken to a bowl and let cool.
4. While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.
5. Chop chicken and add to yogurt mixture.
6. Add celery, grapes, salt, and pepper. Toss to coat evenly. Divide spinach among 4 plates; top with chicken salad and pecans.