For the dressing, combine the Greek yogurt, wine, chutney, curry powder, and 1 ½ tsp salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, onion, apple, and mix well. Refrigerate for a few hours to allow the flavors to blend.
Add the slivered almonds and serve at room temperature.