The Grape Escape

By Cathy Christensen

Posted: May 23, 2008, from the July 2007 issue of Skin Inc. magazine.

page 3 of 3

Steam the chicken breasts in the wine and herbs until cooked thoroughly. Cube when cooled.

2 tablespoons chopped chives

1 1/3 cup toasted almonds

1 cup sliced red grapes

2 green apples, diced

1 cup raisins

Mix the above ingredients together with the chicken, then add the following:

1 cup plain yogurt

2/3 cup mayonnaise

3/4 teaspoon curry

2 teaspoons cumin

1/2 teaspoon white pepper

2 teaspoons dried tarragon

2 teaspoons salt

To finish, serve this salad formed and topped with the following:

Toasted coconut

Diced fresh pineapple