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1
Preheat the oven to 350F.
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2
Spread the almonds on a baking sheet and toast for about 8 minutes, until fragrant and golden.
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3
Set aside to cool.
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4
Shred the chicken meat using two forks.
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5
Use a knife to cut pieces that dont shred easily.
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6
(Snack on or discard the skin and discard the bones.)
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7
Place the chicken into a large mixing bowl.
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8
To make the dressing, pulse the mayonnaise, yogurt, chutney, lemon juice, curry paste, and almonds to a chunky texture in a food processor fitted with a metal blade.
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9
(Alternatively, you can mix this by hand, cutting up any large pieces of chutney, if needed.)
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10
Stir in the cranberries, if using.
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11
Mix the dressing with the chicken, adding mayonnaise or yogurt if needed to generously coat the chicken.
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12
Season to taste with salt and pepper and additional chutney or lemon juice, if desired.
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13
(To make ahead, cover with plastic wrap and refrigerate for up to 3 hours.)
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14
Cut the core from the radicchio and carefully pull apart the leaves.
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15
For the first few, you will need to roll back the edges to peel them off the head without tearing them.
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16
If you are using Treviso, cut off the bottom inch of the head and the leaves should easily fall apart.
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17
The larger leaves are best for plated presentations, while the smaller ones work well as finger food for hors doeuvres.
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18
Trim the largest leaves if needed to make them more manageable.
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19
(To make ahead, place in a resealable container with a damp paper towel over the radicchio, cover tightly, and refrigerate for up to 3 hours.)
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20
To serve, spoon the chicken mixture into the radicchio cups and garnish each with a sprig of cilantro.
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21
After you have filled the leaves, stack any remaining ones, roll them up into a tight cigar shape, and cut crosswise into thin ribbons to use as a bed for your platter or entree-size salad.
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22
Arrange the cups on the platter and garnish with additional ribbons of radicchio, cilantro sprigs, and small bunches of grapes, if you used them.
