Creamy Curried Chicken Salad

• 4 cups water
• 1 3/4 cups chicken broth
• 1 1/2 lbs boneless skinless chicken breasts
• 3/4 cup Greek yogurt (one 6 oz. container)
• 2 tablespoons jamaican curry powder (milder than regular curry powder)
• 1 tablespoon fresh lime juice
• 1 teaspoon agave nectar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium red onion, chopped (1 cup)
• Optional
• firm-ripe mango, peeled, pitted, and chopped
• red seedless grapes, halved
• craisins
• raisins
• cashews, coarsely chopped
• pecans, coarsely chopped
• slivered almonds

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 yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
6. Add chicken, onion, and any optional fruit/nuts; gently stir to combine.

water, chicken broth, chicken breasts, greek yogurt, curry, lime juice, nectar, ground ginger, cayenne pepper, salt, black pepper, red onion, firmripe mango, red seedless grapes, craisins, raisins, cashews, pecans, almonds

Taken from www.food.com/recipe/creamy-curried-chicken-salad-464426 (may not work)