Creamy Curried Chicken Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups water
• 1 3/4 cups chicken broth
• 1 1/2 lbs boneless skinless chicken breasts
• 3/4 cup greek yogurt (one 6 oz. container)
• 2 tablespoons jamaican curry powder (milder than regular curry powder)
• 1 tablespoon fresh lime juice
• 1 teaspoon agave nectar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium red onion, chopped (1 cup)
• firm-ripe mango, peeled, pitted, and chopped
• red seedless grapes, halved
• craisins
• raisins
• cashews, coarsely chopped
• pecans, coarsely chopped
• slivered almonds

Recipe

• 1 bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
• 2 add chicken and simmer, uncovered, 6 minutes.
• 3 remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
• 4 move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
• 5 while chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
• 6 add chicken, onion, and any optional fruit/nuts; gently stir to combine.