2cups1/2-inch-diced cooked boneless skinless chicken breastssee notes for cooking methods, about 2 small breasts
3stalks celery finely chopped
1 1/2cupsseedless red grapes halved
2green onions finely chopped, plus additional to taste or for garnish
3tablespoonsnonfat plain Greek yogurt
2tablespoonsfreshly squeezed lemon juice
1 1/2teaspoonspure maple syrup or honey
2teaspoonscurry powder plus additional to taste
1/8teaspoonground black pepper
For serving: pita breadwhole grain bread, bibb lettuce, or crackers
Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.
In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.
Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens
TO STORE: Refrigerate curry chicken salad in an airtight storage container for up to 5 days.
TO FREEZE: While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.