>curried chicken salad

>This is a nice chicken salad recipe. I didn’t have yogurt or cashews, but the recipe was still a success. Adjust the level of curry to your liking.

Curried Chicken Salad
adapted from Gourmet
makes 6 servings

1 3/4 cups chicken broth
1 1/2 lb. skinless boneless chicken breast (I used rotisserie chicken pulled from the bone and cut into 1/2 inch pieces)

1/2 cup mayonnaise
1/3 cup plain yogurt
5 tsp. curry powder (I used a little less than 4 tsp., but spice to your liking)
1 Tbsp. fresh lime juice
1 tsp. honey
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. black pepper
1 medium red onion, chopped (1 cup)(Can also use sliced green onion)
1 firm ripe mango, peeled, pitted and chopped
1 cup red seedless grapes, halved
1/2 cup salted roasted cashews, coarsley chopped

**Note** This step can be omitted if you are using rotisserie chicken. Bring 4 cups water to a simmer with chicken brother in a 2-3 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.

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.

Serve on a croissant or by itself. Enjoy.


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