Curry-in-a-Hurry Rotisserie Chicken Salad

Ingredients

• 2 ounces almonds smoked sliced
• 0.5 cup carrots shredded
• 3 ribs celery chopped
• 1 pound rotisserie chicken meat diced
• 2 tablespoons curry powder 
• 2 tablespoons mango chutney 
• 8 ounces baby greens mixed
• 1 cup yogurt plain
• 1 cup grapes red seedless halved
• 3 tablespoons safflower oil 
• 4 servings salt and pepper 
• 4  scallions chopped
• 1 tablespoon white vinegar 

Equipment

• bowl
• whisk
• ice cream scoop

Directions

1. Combine meat, celery, red grapes, carrot and scallions.
2. Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.
3. To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar.
4. Whisk in oil.
5. Drizzle dressing over greens and toss.
6. To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens.
7. Garnish with toasted almonds.