Curried Chicken Salad

• 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

1. Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
2. Add chicken and simmer, uncovered, 6 minutes.
3. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
4. Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
5. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
6. Add chicken, onion, mango, grapes, and cashews; gently stir to combine.

water, chicken broth, chicken breasts, mayonnaise, plain yogurt, curry powder, lime juice, honey, ground ginger, salt, black pepper, red onion, mango, red seedless grapes, cashews

Taken from www.food.com/recipe/curried-chicken-salad-129270 (may not work)