Preparation:

Poach the chicken breast in hot water just below a simmer for 15 minutes. Remove from heat and let sit in the hot water for another 10 to 15 minutes. Remove chicken from water and cut into small cubes.

In a bowl, add the cooled-down chicken, raisins, carrot, almonds, yogurt, and curry. Mix well to incorporate all ingredients, especially the curry powder. Add salt and pepper to taste.

Make a simple dressing for the greens by whisking together vinegar and oil. Add salt and pepper to taste.

To serve, dress greens and place on plate with a mound of curried chicken salad. (For a quicker result use leftovers from a precooked chicken, removing skin and bones.)