Curried Chicken Salad

From: Yvonne Denkins

Ingredients
• 1 3/4 cups chicken broth
• 1 1/2 lb skinless boneless chicken breast
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 3 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup green onion
• 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
• 1 cup red seedless grapes (5 ounces), quartered
• 1/2 cup medium to finely chopped celery
• 1/2 cup salted roasted cashews, coarsely chopped (optional)
Preparation
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, celery, and cashews and stir gently to combine. In case of a nut allergy, the Cashews may be omitted as it is the celery that gives it crunch!

yield: Makes 6 servings
active time: 25 minutes
total time: 35 minutes