Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
cup low-fat plain yogurt
cup low-fat buttermilk
Tbsp cider vinegar
tsp curry powder
clove garlic, chopped
tsp kosher salt
Freshly ground black pepper
cups grilled chicken, roughly chopped
Granny Smith apple, skin on, cored and chopped into large cubes
cup red grapes, halved
cup loosely packed watercress or flat-leaf parsley, chopped
large leaves romaine lettuce
cup raw almonds, chopped
Combine the yogurt, buttermilk, mayonnaise, vinegar, curry powder, garlic, salt and some pepper in a medium bowl and whisk to incorporate. Combine the chicken, apple, grapes and watercress in a large salad bowl. Pour the dressing over and toss to thoroughly coat. Taste and adjust the salt, pepper and curry powder as desired. Arrange a lettuce leaf on each of 4 salad plates. Divide the salad evenly among the plates and top with chopped almonds.