Curry Chicken Salad

I have recently become rather obsessed with cooking Indian food, so for our circuit assembly this past weekend I decided to make curry chicken salad. We have been dieting and eating healthy, so I wanted something that was good for us, but a bit different. Did some google-ing and found a well-liked recipe on epicurious.com, then I divised my own version of the recipe and plugged it into nutritiondata.com to be sure it would meet our needs.

The recipe made 4 generous servings, which we stuffed in pita bread with spring herb salad mix. Quick, easy and tasty! Even better the 2nd day once flavors mingle.

• 1 3/4 cups chicken broth
• 1 1/2 lb skinless boneless chicken breast
• 1/3 cup low-fat mayonnaise
• 1/2 cup plain Greek yogurt
• 4 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1 bunch green onions, chopped
• 2 stalks celery
• 1 tablespoon roasted cashews, coarsely chopped
• 1/2 dried currants
• salt and pepper to taste

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. 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, celery, currants, and cashews and stir gently to combine. Serve on crackers, in pitas, or over lettuce as a salad.