Directions:

• Start by cooking your chicken breasts if they aren’t pre-cooked. You can bake, boil, or grill them until fully cooked. Once cooled, dice them into bite-sized pieces.
• In a large mixing bowl, combine 1 cup of Greek yogurt, 1 tablespoon of honey mustard, and 1 tablespoon of curry powder. Stir until the mixture is smooth and well blended.
• Once the dressing is ready, add the diced chicken to the bowl. Gently fold the chicken into the yogurt mixture, ensuring every piece is coated.
• Next, add the sliced grapes, diced celery, and cashews to the chicken mixture. Stir well to combine all ingredients evenly.
• Sprinkle in kosher salt and black pepper according to your taste preferences. Mix again to ensure the seasoning is well distributed.
• Let the salad sit in the refrigerator for at least 15-20 minutes to allow the flavors to meld. Serve cold, either on a bed of greens, in a sandwich, or with your favorite crackers.