Curried Chicken and Melon Salad

Ingredients:

3 ounces sliced almonds

2 chicken breasts

1/4-3/4 teaspoon curry powder

1 1/2 cups seedless red grapes, halved

1 1/2 cups honeydew melon, cubed

1 1/2 cups cantaloupe melon, cubed

6 cups baby spinach leaves, rinsed and dried

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Dressing

1/2 cup reduced fat mayonnaise

1/2 cup plain Greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

2 tablespoons honey

1/2 teaspoon ground curry powder

1 teaspoon lite soy sauce

1/4 teaspoon pepper

Yield:

6, 2 cup servings

Directions:

Preheat oven to 350 degrees F. Spread almonds in ungreased shallow baking pan. Bake uncovered 5-7 minutes until lightly browned. Remove from oven and cool. Place chicken breasts in a medium saucepan; cover with water, bring to a boil; cook untili tender. Drain and shred chicken in large bowl. Add curry powder to taste, 1/4-3/4 teaspoon. Stir in grapes and melon cubes. Mix dressing ingredients in small bowl and whisk until smooth. Add dressing to taste, not over 3/4 cup, to chicken mixture. Store extra dressing in refrigerator. Serve 1 cup salad over 1 cup spinach leaves. Sprinkle with toasted almonds.