📖 Instructions

1. Cook the chicken: Start by poaching or grilling about 1.5 pounds of boneless, skinless chicken breasts. Make sure the internal temperature reaches 165°F (74°C). Once cooked, let the chicken cool slightly before dicing it into bite-sized pieces. Feel free to shred it too, if that's more your vibe!
2. Prepare the dressing: In a large bowl, whisk together 1/2 cup of mayonnaise (I prefer using avocado oil mayo for a healthier twist), 2 tablespoons of plain Greek yogurt (optional, but adds a nice tang!), 1 to 2 teaspoons of curry powder (start with 1 and add more to taste – I once added too much and almost cried!), 1 tablespoon of lemon juice, 1/2 teaspoon of honey or maple syrup (just a touch!), and salt and pepper to taste. Oh, and don't forget a pinch of garlic powder for a little oomph!
3. Combine ingredients: Add the diced chicken to the bowl with the dressing. Then, toss in 1 cup of halved red grapes (they add a burst of sweetness that is just divine!), 1/2 cup of sliced almonds (for that satisfying crunch!), and 1/4 cup of finely chopped red onion (not too much, unless you're a big fan of onion-y breath!).
4. Mix gently: Gently stir everything together until the chicken is evenly coated in the dressing. Try not to overmix – you want to keep those grapes and almonds intact.
5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. I usually let mine sit for an hour or two – patience is a virtue, folks!
6. Serve: Serve the curried chicken salad on croissants, lettuce cups, or your favorite bread. It's also fantastic on its own, straight out of the bowl (don't judge!). Garnish with a sprinkle of extra almonds or a few fresh grapes for presentation points.