curried chicken salad

INGREDIENTS

1. • 1 3/4 cups chicken broth
   • 1 1/2 lb 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 black pepper
   • 1 medium red onion, chopped (1 cup)
   • 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
   • 1 cup red seedless grapes (5 ounces), halved
   • 1/2 cup salted roasted cashews, coarsely chopped

PREPARATION

1. 1. 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.
   2. 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, and cashews and stir gently to combine.