Place chicken breasts in a saucepan and cover with cold water by 1 inch. Bring to a simmer over medium heat, then reduce to low. Poach chicken for 12-15 minutes until internal temperature reaches 165°F. Remove chicken and let cool for 10 minutes, then dice into ½-inch pieces.
1 breast chicken breast
Heat a dry skillet over medium heat. Add almonds or cashews and toast for 3-4 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer to a plate to cool.
0.25 cup almonds
In a large bowl, whisk together mayonnaise, curry powder, lemon juice, and salt until smooth. If using Greek yogurt, add it now and whisk until fully combined. Taste and adjust curry powder or lemon juice as desired.
0.5 cup mayonnaise, 1 tsp curry powder, 1 tbsp lemon juice, salt, 0.25 cup Greek yogurt
Add diced chicken, chopped celery, diced red onion, and sultanas to the dressing. Toss everything until evenly coated. Just before serving, fold in the toasted nuts to keep them crunchy.
1 breast chicken breast, 0.25 cup celery, 0.25 cup red onion, 0.25 cup sultanas, 0.25 cup almonds
Cover the bowl and refrigerate the salad for 30 minutes to allow flavors to meld. Serve cold on sandwich bread, in lettuce cups, or over mixed greens. Garnish with fresh cilantro or parsley.
0.25 cup fresh cilantro
