Ingredients:

1 pound rotisserie chicken meat, skinned, boned and diced
3 ribs celery, chopped
1 cup seedless red grapes, halved
1/2 cup shredded carrot, a couple of handfuls
4 scallions, chopped on an angle
1 cup plain yogurt
2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
Salt and pepper
8 ounces mixed baby greens
2 tablespoons mango chutney, found on condiment aisle, plus some to pass at table
1 tablespoon rice (comes in many types) wine or white vinegar, eyeball it
3 tablespoons vegetable, canola or safflower oil, eyeball it
1/4 cup (2 ounces) sliced smoked almonds

Cooking Recipe:

Combine meat, celery, red grapes, carrot and scallions.Add yogurt (known in India as Dahi) 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, mix well chutney and vinegar. whisk (beat lightly with a whisking utensil or a fork over the top of the mix or batter) 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.