In a saucepan, bring 3 quarts of water to a boil. Add chicken breasts, reduce heat to simmer and cook for about 15 minutes or until the chicken is fully cooked. Remove chicken from liquid and set aside to cool.
Once the chicken is cool, use 2 forks to shred the chicken. Place into a large bowl. Add the raisins and shredded carrots to the bowl with the chicken.
In a small bowl mix together the Greek yogurt, curry powder, paprika, cilantro. Season with salt and pepper to taste. Mix the yogurt sauce into the chicken. Refrigerate until ready to serve.
If you have any leftovers of poached or roasted chicken, this salad is a great way to repurpose it.
Not everyone likes cilantro. If you are among them, try adding a mix of chopped mint and parsley.