Chicken Salad with Ginger, Almonds & Grapes - MIND Diet Meals

Ingredients

• 2 cups chicken broth (I used a store-bought organic chicken broth, but this is a great way to use any homemade broth you may have laying around in the fridge or freezer)
• 1/2 cup almond slivers, toasted
• 1/2 cup mayonnaise (I made my own with olive oil, see below if you want to, too)
• 1 1/2 lb skinless boneless chicken breast (I used Kosher)
• 5 teaspoons mild curry powder (I used a mild aromatic curry)
• 1/2 teaspoon ground ginger
• 1 tablespoon fresh lime juice (plus extra for adjusting to taste at the end)
• 6 oz cup plain strained yogurt (e.g. Greek or Icelandic yogurt works great)
• 1 teaspoon honey (I used an organic raw honey from Wholesome)
• 1 1/2 inches fresh ginger root, peeled and minced (peel it with a spoon; you’ll thank me later)
• 1 medium red onion, chopped (1 cup)
• 1 yellow bell pepper, cored and small diced (this adds such an awesome crunch)
• 1 1/2 cup seedless grapes, halved or quartered (depending how big they are) – pick your favorite, I used a mix of red, green, and black California table grapes (these are so crisp and sweet right now)
• 2 heads butter lettuce, leaves separated
• salt and pepper to taste
• 1 egg yolk (since these stay raw, I’d use pasteurized raw eggs from Davidson’s Safe Eggs)
• 1 teaspoon fresh lemon juice
• 1 teaspoon dijon mustard (got mine from Trader Joe’s – the smooth kind, not the grainy one for this recipe)
• 1/2 cup olive oil (I used ‘Everyday’ extra-virgin olive oil by California Olive Ranch)