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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