CHICKEN SALAD WITH CURRY& MANGO

l-3/4 cups chicken broth
l-l/2 lbs. boneless chicken breasts
l/2 cup mayonnaise
l/3 cup plain yogurt
2-3 tsp. curry powder
l tbsps. fresh lime juice
l tsp. honey
l/2 tsp. ground ginger
l/2 tsp. salt
l/4 tsp. pepper
l med red onion chopped (l cup)
l firm ripe mango (3/4 lb.) peeled, pited and chopped
l cup red seedless grapes halved (5 oz.)
l/3 cup salted roasted cashews coarsely chopped
Bring 4 cups water to a simmer wih chicken broth in a 2/3 qt. saucepan. Add chicken and simmer uncovered 6 mins. Remove pan from heat and cover then let stand until chicken is cooked through about l5 mins. Transfer chicken to a plate and cool l0 mins. Chop into l/2″ pieces. While chicken is cooling, whisk together mayo, yogurt, curry, lime juice, honey, ginger, s&p in a large bowl. Add chicken, onion, mango, grapes and cashews and stir gently to combine. Serves 6 Gourmet June 2002