Mom'S Curried Chicken Salad

• 2 cups chicken broth
• 1 1/2 lb skinless boneless chicken breast
• 1/2 cup light mayonnaise
• 1/3 cup plain yogurt
• 5 teaspoons curry powder
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground, black pepper
• 8 green onions, whites and firm greens sliced
• 1 1/2 cup red seedless grapes, halved
• 1/2 cup roasted pecans, coarsely chopped (almonds or cashews may be substituted)

1. Poor chicken broth and 3 cups water into a medium pot. Bring to a simmer. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. (This method ensures the chicken is cooked through but juicy and tender)
2. Transfer chicken to a plate (do not overcrowd or cooking will continue) and cool 10 minutes. When cool to the touch, dice chicken into 1/2-inch pieces.
3. While chicken is cooling, in a large bowl, add light mayo, yogurt, curry, lime juice, honey, ginger, salt, and pepper. Stir until well combined.
4. When chicken is cooled, add chicken, onions, grapes, and nuts. Stir gently to combine.
5. Cover and refrigerate. Flavors are best if refrigerated overnight.
6. Serve slightly chilled as a salad (a scoop atop of Romain lettuce leaf) or a salad sandwich (atop soft multi-grain bread or a thinly halved baguette).

chicken broth, chicken breast, light mayonnaise, plain yogurt, curry powder, freshly squeezed lime juice, honey, ground ginger, kosher salt, freshly ground, green onions, red seedless grapes, pecans

Taken from www.epicurious.com/recipes/member/views/moms-curried-chicken-salad-52723341 (may not work)