Curried Chicken Salad

I got this recipe out of the Good Housekeeping magazine that comes to my office. Wasn't too sure about it, but both my husband and I loved this new twist on chicken salad. Of course, I am pregnant and eat anything and everything, so keep that in mind! It really is pretty good though.

1 1/2 lbs skinless, boneless chicken breast

1 med. onion, cut into quarters

Salt

1/4 C. plain nonfat yogurt

1/4 C. light mayonaiser

1 Tbsp lime juice

1 1/2 tsp. curry powder

1 tsp. grated, peeled fresh ginger (I used ginger powder & it was fine)

1 1/4 C. seedless red (or green) grapes, cut in half

2 stalks celery, thinly sliced

Romaine lettuce

Place chicken breasts in deep 12-inch skillet. Add onion quarters, 1/4 teaspoon salt, and enough water to cover chicken; heat to boiling on high. Remove skillet from heat; cover and let chicken sit in poaching liquid 20 minutes or until chicken loses its pink color. Transfer to cutting board & dice when cooled.

Meanwhile, in a large bowl, whisk yogurt, mayonnaise, lime juice, curry powder, ginger & 1/4 tsp salt until well blended. Stir in grapes and celery.

Add diced chicken to mixture in bowl; toss to coat. Serve salad right away, or cover and refrigerate to serve chilled. Spoon chicken salad onto romaine to serve.