This is a great variation on regular-old chicken salad. The curry flavor is just right- not too overwhelming. I made it without the mango and it was still excellent.
For salad:
4 skinless chicken breast halves
2 tbsp kosher salt
1 med. red onion, chopped
1 firm, but ripe, mango
1 c. red seedless grapes
1/2 c. salted roasted chopped cashews or sliced almonds
For Dressing:
1/2 c. mayonaise
1/3 c. plain yogurt
5 tsp. curry powder
1 tsp. honey
1 tbsp. fresh lime juice
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Poach the chicken: Coat chicken with kosher salt in a bowl. Let stand at room temp. for 15 minutes- turning once or twice. Rinse salt from chicken. Poach chicken in a 3-4 quart saucepan of barely simmering well-salted water, uncovered, for 6 minutes. Remove from heat and let chicken stand in cooking liquid, covered, until just cooked through, 10-12 minutes. Transfer chicken to a plate and cool for 10 minutes.
Meanwhile, make the dressing: Whisk together mayonaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper in a large bowl.
Assemble the salad: cut chicken into 1/2 inch pieces and addt o dressing. Add onion, mango, grapes and nuts and stir gently to combine. Enjoy!
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