Curried Cashew Chicken Salad with Mango and Cashews

Ingredients

 * 3 lbs chicken breasts, poached
 * -skin and bones discarded
 * -and the meat
 * cut into bite-sized pieces
 * -(about 4 cups)
 * 2 tbsp fresh lemon juice
 * 2 monagoes, peeled, pitted and
 * -cut into ¾" pieces
 * 1 cup chopped celery
 * 4 scallions including the
 * -green part, minced
 * 1/4 cup plain yogurt
 * 1/4 cup mayonnaise (i used weight
 * -watchers' brand...no fat)
 * 1 1.2 tsp curry powder
 * 1/2 tsp ground cumin
 * 1 cup roasted cashew nuts, chopped
 * -(i used ½ cup...it was
 * -fine)
 * 2 tbsp chopped fresh coriander, if
 * -desired

Directions
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