Kath Younger (Charlottesville, Virginia)
Serves 2
Sweet grapes are indigenous to Virginia, but you can replace them with your favorite local vine-ripened beauties for this recipe. If you enjoy a savory chicken salad that combines sweet, earthy, creamy, and spicy flavors, then you must try this one.
Story by Chef Nicole
2 skinless, boneless chicken breasts, cooked and shredded
1 stalk celery, thinly sliced
10 grapes, halved
⅓ cup diced Golden Delicious apple
1½ tablespoons chopped pecan (see Chef’s Tips on nuts and seeds, this page)
1 tablespoon dried cranberries
2 tablespoons Greek yogurt
½ tablespoon light mayonnaise
½ teaspoon curry powder
¼ teaspoon cinnamon
¼ teaspoon mustard seeds
Crushed red pepper flakes, salt, and freshly cracked black pepper, to taste
Combine all the ingredients in a bowl. Refrigerate before serving. Serve on bread or a bed of lettuce.