Cover your baking sheet with parchment paper and set aside.
Set broiler on high, arranging rack so that the chicken is about 2 in from the heat.
Place chicken breasts side by side on baking sheet, sprinkle salt and pepper, and broil for 28 minutes, flipping the chicken half way. Allow chicken to cool after cooking.
Cut breasts into small, even squares.
Add chicken, grapes, and slivered almonds to a bowl, and lightly toss.
In a separate bowl, mix your mayo, honey and curry powder; pour over chicken and fold in to coat evenly. Salad best served chilled.