Ingredients
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4 cups water
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1 3/4 cups chicken broth (I skipped and just used water to cook the breasts)
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1 1/2 lbs boneless skinless chicken breasts
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1/2 cup mayonnaise
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1/3 cup plain yogurt
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5 teaspoons curry powder (or to taste)
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1 tablespoon fresh lime juice
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1 teaspoon honey
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 medium red onion, chopped (1 cup)
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1 (3/4 lb) firm-ripe mango, peeled, pitted, and chopped
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1 cup red seedless grapes, halved
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1/2 cup salted roasted cashews, coarsely chopped
Instructions
- Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
- Add chicken and simmer, uncovered, 6 minutes.
- Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
- Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
- 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; gently stir to combine.