Photo: Quentin Bacon
Prep Time
10 Mins
Cook Time
10 Mins
Yield
Makes 4 servings (serving size: 1 cup chicken and 1 1/4 ounces spinach)

Andrea's wine pick: To echo this tasty salad's sweet spices and juicy grapes, choose a fragrant white wine from the gewurztraminer grape. Try Léon Beyer from the Alsace region of France, $18.

Recipe Is:

How to Make It

Step 1

Trim excess fat from the chicken. 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. Transfer the chicken to a bowl and let cool.

Step 2

While chicken cooks, combine yogurt, mayonnaise, lemon juice, chutney, curry powder, and ginger in a large bowl.

Step 3

Chop chicken and add to yogurt mixture. Add celery, grapes, salt, and pepper. Toss to coat evenly. Divide spinach among 4 plates; top with chicken salad and pecans.

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