Curried Chicken Salad

Ingredients

• 4 cups water
• 1 3/4 cups chicken broth (I skipped and just used water to cook the breasts)
• 1 1/2 lbs boneless skinless chicken breasts
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 5 teaspoons curry powder (or to taste)
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium red onion, chopped (1 cup)
• 1 (3/4 lb)  firm-ripe mango, peeled, pitted, and chopped
• 1 cup red seedless grapes, halved
• 1/2 cup salted roasted cashews, coarsely chopped

Directions

1. 1

   Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.

2. 2

   Add chicken and simmer, uncovered, 6 minutes.

3. 3

   Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).

4. 4

   Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.

5. 5

   While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.

6. 6

   Add chicken, onion, mango, grapes, and cashews; gently stir to combine.