This is great plain or wrapped in a whole-wheat tortilla. If you’re short on time, you can substitute with store-bought rotisserie chicken.
1 bone-in breast of chicken, with skin on
1 tablespoon extra virgin olive oil
Salt, to taste
Freshly ground black pepper
1/2 celery stalk, finely diced
1 scallion, light green and white parts only, thinly sliced
2 tablespoons raisins
1/4 cup green grapes, chopped
1-2 tablespoons plain yogurt
1-2 tablespoons mayonnaise
2 tablespoons prepared mango chutney
1/2 teaspoon curry powder
1. Preheat oven to 425°F. Place chicken breast on baking sheet and rub skin with olive oil. Season with salt and pepper and bake for 30-35 minutes, until chicken is cooked through. Set aside to cool.
2. Remove meat from bones, shred and discard skin and bones. Transfer meat to a medium bowl and add celery, scallion, raisins and grapes. In a small bowl, combine 1 tablespoon yogurt, 1 tablespoon mayonnaise, chutney and curry powder (add in more yogurt or mayonnaise if you want it really creamy). Season with salt and pepper and add to bowl of chicken. Gently toss to combine and serve.