Curried Chicken Salad - Skinny

This is absolutely one of my favorite summer sandwiches. Its so delicious and nutritious. Its great served on whole wheat bread with lettuce. Enjoy!

Ingredients

• 1 cup low-sodium chicken broth
• 1 cup water
• 1 pounds boneless skinless chicken breast chunks, no more than 3/4-inch thick
• 1/4 cup sliced almonds
• 1/2 cup nonfat plain yogurt
• 1 teaspoon curry powder
• 1 cup halved grapes (craisins are a great substitute)
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground black pepper

Directions

• Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes (if chicken is not fully cooked bring to a boil again and cook thoroughly)
• Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
• Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
• In a large bowl, stir together the yogurt and curry powder.
• Fold in the chicken, grapes and cilantro, almonds and season, to taste, with salt and pepper.