Curried Chicken Salad

If you'd like to make this recipe vegetarian, you can swap the chicken with crumbled tofu. Adapted from Cooks Illustrated.

Ingredients

2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
2 T vegetable oil
2 ribs celery, diced
3 scallions, minced
2 T fresh cilantro or parsley, minced
1 medium apple, chopped
1/2 c slivered almonds, toasted
1/2 c raisins (you can increase this to 2/3 c if you want)
1/2 c mayonanaise
1/2 c yogurt
2 T fresh lemon juice
2 T curry powder
1 t mustard powder or dijon mustard

Instructions
1) Season chicken with salt and pepper. Heat oil in 12" non-stick skillet over medium heat until shimmering. Add chicken and cook until golden brown on first side, ~5 minutes. Flip chicken over, cover, and continue to cook until it is no longer pink in the center, ~5 minutes more. Transfer to a plate and cool.
2) Mix mayonnaise, yogurt, lemon juice, mustard, curry powder, and salt and pepper to taste.
3) Shred chicken into 1/4" pieces, and toss with sauce and toss with remaining ingredients.