CURRY CRUNCH SALAD

1 cup plain Greek-style yogurt
Juice of 1 lemon
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon tumeric
1 teaspoon ground cardamom
Ground cinnamon, for sprinkling
3 tablespoons extra-virgin olive oil
Salt and pepper
3 cups chopped skinned rotisserie chicken
1 cup red seedless grapes, halved
4 scallions, very thinly sliced on an angle
1/4 cup slivered almonds, toasted

In a medium bowl, combine the yogurt, lemon juice, curry powder, honey, tumeric and cardamom; sprinkle with cinnamon, then whisk in the extra virgin olive oil. Season with salt and pepper.

Add the chicken, grapes, scallions and almonds to the dressing and toss to coat. Serve over a bed of lettuce or with crusty french bread.