Ingredients
1 carton (6 ounces) plain yogurt1/4 cup light coconut milk1-1/2 teaspoons curry powder2 cups cubed cooked chicken2 cups green grapes, halved6 green onions, chopped1/2 cup dried cranberries1/3 cup mango chutney1/4 cup slivered almonds, toasted
Preparation
In a small bowl, whisk the yogurt, milk and curry until smooth.
In a large bowl, combine the chicken, grapes, onions and cranberries. Drizzle with yogurt dressing and toss to coat. Fold in mango chutney. Refrigerate for at least 1 hour.
Just before serving, sprinkle with almonds.
