1 pound rotisserie chicken meat, skinned, boned and diced

3 ribs celery, chopped

1 C. seedless red grapes, halved

1/2 C. shredded carrot, a couple of handfuls

4 scallions, chopped on an angle

1 C. plain yogurt

2 T. curry powder or 2 rounded tsp. mild curry paste

Salt and pepper

8 ounces mixed baby greens

2 T. mango chutney, found on condiment aisle, plus some to pass at table

1 T. rice wine or white vinegar, eyeball it

3 T. vegetable, canola or safflower oil, eyeball it

1/4 C. (2 ounces) sliced smoked almonds

 

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