Curried Chicken Salad

I love this chicken salad in the summertime. Use leftover cooked chicken breast or gently poach a couple of breasts with bay leaf, fresh thyme and a few peppercorns. Serves 2

8 oz chicken breasts, cooked, cooled & cut crosswise into 4 equal pieces, then shredded
1/3 c organic red grapes, halved
1/3 c toasted cashews
Salad greens

Dressing
1/2 c + 2 TB coconut milk yogurt (here is Paleo Plan's recipe* which I used)
2 TB Dijon mustard
2-3 tsp mild curry powder
2 tsp ground cumin
1 pinch cayenne pepper
Kosher salt & freshly ground black pepper

In a large bowl, mix together all the dressing ingredients. Adjust seasonings to taste. Add the chicken and grapes and stir gently to combine. Add the cashews right before serving so they don't get soft. Serve over lettuce or on large 1/4" thick diagonal slices of English cucumber.

*Inner Eco's coconut water probiotic kefir is available at most Whole Foods Markets

Modified from a recipe submitted by Something Natural on FoodNetwork.com.