Yield: 6 servings

3 lb Chicken breasts, poached, skin and bones discarded Cut into bite-sized pieces
1/4 c Plain yogurt
1/4 c Mayonnaise (I used Weight Watchers’ brand…no fat)
1 1.2 tsp curry powder
1/2 ts Ground cumin
2 tb Fresh lemon juice
1 c Roasted cashew nuts, chopped
2 Monagoes, peeled, pitted
1 c Chopped celery 2 tb
Chopped fresh coriander
4 Scallions including the-green part, minced

In large bowl, toss together the chicken, lemon juice and mangoes and add celery and scallions. In small bowl, whisk together mayonnaise, yogurt, curry powder and the cumin. Add dressing to chicken mixture with salt and pepper to taste.

Salad may be made up to 1 day in advance and kept covered and chilled. Just before serving, stir in the cashews and the coriander. Serve the salad at room temperature or chilled, as you prefer.

Yield: serves 6

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