Curried Chicken Salad - cooking recipe

Ingredients

4 cups water
1 3/4 cups chicken broth (I skipped and just used water to cook the breasts)
1 1/2 lbs boneless skinless chicken breasts
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder (or to taste)
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 (3/4 lb) firm-ripe mango, peeled, pitted, and chopped
1 cup red seedless grapes, halved
1/2 cup salted roasted cashews, coarsely chopped

Preparation

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 mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
Add chicken, onion, mango, grapes, and cashews; gently stir to combine.