Creamy Curried Chicken Salad - cooking recipe

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

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 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.