Chicken Curry Salad

I LOVE Guy's Chicken Curry Salad. He has perfected it over the years.

I closely watched and documented what goes into this delicious chicken salad...

3lbs chicken breasts, cooked, cooled, and diced (see steps below to poach chicken)
1 apple, peeled and diced
3 stalks of celery, deveined and diced
1/3 C green onion, chopped
1/2 C slivered almonds
1/2 C dried cranberries, chopped
1 C vanilla yogurt
3/4 C mayo (we used Helmans Olive Oil Blend)
1 t 17th Street Magic Dust
2 T yellow curry powder

This recipe changes with the season... sometimes we will add dry cherries or pecans. It will last at least 5 days in the fridge. Sometimes we serve it as a sandwich, with crackers and celery, or with mixed greens like above.
I made a vinaigrette for the greens to add a little zing! with the following:
1/4 C cider vinegar
1/4 C major grey chutney
1 T honey
2 T olive oil
Blend with an emulsion blender and lightly toss with your greens before topping with curry chicken salad!

To Poach Your Chicken Breasts:
Put chicken breasts into a pan or pot. (You can boil the chicken from frozen and it will not affect the texture.)
Cover with water.  Heavily season the water (I added 1 T salt + 1T of indian 5 spice but you could add yellow curry powder, or cumin instead)
Bring to a boil and continue to simmer until fully cooked, about 20 min.
Drain and rinse the chicken breasts. Remove any excess fat. Chop or shred the chicken.