Curry Crunch Chicken Salad with Naan

Though it could've been one of the hottest weekends in my San Diego memory, we successfully pulled off our move with only a few missing items: hubby's chess pieces, a few towels, and my laptop power cord. Last time we moved, we lost a whole box of Christmas decorations, so I consider this a success! :) I have always been more of a fan of Santa then chess anyway.

I'm loving the new kitchen, though I still feel like a guest in someone else's house. Since we are still in the midst of settling in and getting used to our neighborhood, eating out has become increasingly tempting. A little happy hour here, a few drinks there...Tonight, however, we were determined to cook our first meal, though we knew it had to be an easy one.

I found Rachael Ray's Curry Crunch Chicken Salad to be full of flavor and as I mentioned, very easy to pull together. I poached a few chicken breasts, though in a bind, you could also purchase a rotisserie chicken and shred it. Spiced with cardamom, curry powder, honey and a dash of cinnamon, the chicken salad takes on a uniquely sweet & spiced flavor. Best of all, grapes and toasted almonds add a nice crunch to each bite. Served with warm and toasty naan bread and a few sauteed garlic scallions, you have yourself a full meal.

I hope to have more yummy eats to share this week. Now that I have a gas stove and a Henry's right outside my door, I have no excuses! Have a great week!

Curry Crunch Chicken Salad with Naan
Source: Rachael Ray
1 cup plain Greek style yogurt
juice of 1 lemon
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon tumeric
1 teaspoon ground cardamom
ground cinnamon for sprinkling
2 tablespoons olive oil
kosher salt & freshly ground black pepper
3 cups poached chicken, chopped
1 cup red grapes, halved
4 scallions, sliced thinly
1/4 cup slivered almonds, toasted
4 naan breads (I purchased Naan from Trader Joes)

1. In a medium bowl, combine yogurt, lemon juice, curry powder, honey, tumeric and cardamom. Sprinkle with cinnamon to taste and whisk in olive oil. Season with salt and pepper to taste.

2. Add chopped chicken, grapes, scallions and almonds to the dressing and toss to coat. Serve with toasted/warm naan bread.