CURRIED CHICKEN SALAD (for 4 to 6 as a main course)

For the salad:

4 skinless, boneless chicken breast halves (1-1/2 pounds total)

2 tablespoons kosher salt

1 medium red onion, chopped

1 firm but ripe mango, peeled, pitted and cut into ½ inch pieces

1 cup red seedless grapes, halved

½ cup salted roasted cashews, coarsely chopped

For the dressing:

½ cup mayonnaise

½ cup plain yogurt

5 teaspoons curry powder

1 tablespoon fresh lime juice

1 teaspoon honey

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon freshly ground black pepper

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1. Poach the chicken. Coat chicken with kosher salt in a bowl. Let stand at room temperature, turning once or twice, for 15 minutes.

2. Rinse salt from chicken. Poach chicken in a 3 to 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 to 12 minutes. Transfer chicken to a plate and cool for 10 minutes.

3. Meanwhile, make the dressing. Whisk together mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt and pepper in a large bowl.

4. Assemble the salad. Cut the chicken into ½ inch pieces and add to dressing. Add onion, mango, grapes and cashews and stir gently to combine.

from The Gourmet Cookbook

NOTE: This is a good use for left over roasted chicken with bacon