Curried Chicken Salad with Mango, Red Grapes and Cashews

By Carolanne

Ingredients

• 1 3/4 cups chicken broth
• 1 1/2 pounds skinless boneless chicken breast
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 5 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 medium red onion, chopped (about 1 cup)
• 1 firm-ripe mango (about 3/4 pound), peeled, pitted and chopped
• 1 cup red seedless grapes, halved
• 1/2 cup salted roasted cashews, coarsely chopped

Preparation

Step 1

Bring 4 cups of water to a simmer with the chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover. Let it stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and allow to cool, about 10 minutes. Chop into ½-inch pieces.

While chicken is cooling, in a larger bowl whisk together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt and pepper. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.