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