Creamy Curried Chicken Salad

Name: Creamy Curried Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by Laurefin

I got this recipe from a friend after he brought some to a picnic - I fell in love with it instantly. It's from the June 2002 Gourmet magazine, but I've tweaked it to my own tastes (it can be found in it's original form in recipe # 129270). I only use Greek yogurt but plain non-fat yogurt works. I never add mayo anymore so I left that off the ingredients list - I can't taste the difference. I'm also not a fan of sweet & savory together so I leave out the fruit. Serve this with cous cous or taboulle salad, or it goes great on lettuce, pitas, croissants, and hard rolls.

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READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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)
Optional
firm-ripe mango, peeled, pitted, and chopped
red seedless grapes, halved
craisins
raisins
cashews, coarsely chopped
pecans, coarsely chopped
slivered almonds

DIRECTIONS

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

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