Curry Chicken Salad

I have a pot luck coming up at work soon so I decided to go ahead and make my contribution in advance. This is chicken salad with a kick of curry. It's creamy and spicy and crunchy and sweet. I kinda already know it's going to be a crowd pleaser and by giving it a day to sit in the fridge, it will really allow the flavors to blend and intensify.

1 whole chicken
1 cup low fat mayonnaise
1/2 cup low fat sour cream
5 teaspoons curry powder

1/2 teaspoon ras el hanout
2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon black pepper

1/2 shallot, chopped
1/2 medium red onion, chopped
2 cups red seedless grapes (5 ounces), halved
1/2 cup natural almonds, coarsely chopped

preparation
Boil chicken in about 4 cups of salted water (enough to barely cover the bird) for about 2 hours. Make sure you remove the bag of gizzards from the neck. You won't need those so you can either toss them or save them for something else. Chicken should fall right off the bone when it's done. Transfer chicken to a plate and cool 15 minutes. Pull apart by hand and put meat in a large bowl. I get impatient so sometimes I pull apart with a fork and knife if the chicken is still too hot.

While chicken is cooling, stir together all remaining ingredients in a large bowl. Add chicken and stir again. Let chill for a few hours and serve on toast or crackers or by itself!