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Curried Chicken Salad

    1 3/4 cups chicken broth
    1 1/2 lb. skinless boneless chicken breast
    1/2 cup mayonnaise
    1/3 cup plain yogurt
    5 teaspoons curry powder
    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 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
    1 cup red seedless grapes (5 ounces), halved
    1/2 cup salted roasted cashews, coarsely chopped

  Bring 4 cups water to a simmer with chicken broth in a 2- to 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.

  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 and stir gently to combine.