Curried chicken salad with dried cherries

I was having a friend for lunch today and wanted to make a delicious (and healthy) meal for us to share. I made this recipe a while ago for a Holiday hors'dourves and desserts class and thought it would be the perfect meal for us to share.

Here's my recipe for curried chicken salad with dried cherries:

1 lb. chicken tenderloins (you could also use leftover cooked chicken and season it)
2 Tsp. olive oil
pinch of each: curry powder, tumeric, cumin, dried coriander, salt and pepper
1/4 C. green onion, chopped
2 stalks of celery, finely diced (the Vidalia Chop Wizard works well)
1/2 C. fat-free plain Greek yogurt
zest from 1 lime
1/4 C. dried cherries or cranberries
optional (1/4 C. toasted slivered almonds)

Preheat oven to broil. Line a cookie sheet with aluminum foil. Lay chicken on foil, drizzle with olive oil and add a pinch of each of the spices to each piece of chicken. Cook for 5 minutes per side.

While the chicken cooks, combine yogurt, lime zest, green onions, cherries and celery. Stir well.

Add chicken to a food processor and pulse a few times until chicken is shredded. Remove chicken and combine with yogurt mixture (and almonds if using). Taste and add salt as needed.