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 mangoes, peeled, pitted and cut into ¾" pieces
 * 1 cup chopped celery
 * 4 scallions including the green part, minced
 * ¼ cup plain yogurt
 * ¼ cup mayonnaise (I used Weight Watchers' brand...no fat)
 * 1½ tsp curry powder
 * ½ tsp ground cumin
 * 1 cup roasted cashew nuts, chopped (I used ½ cup...it was fine)
 * 2 tbsp chopped fresh coriander, if desired

Directions

 * 1) In large bowl, toss together the chicken, lemon juice and mangoes and add celery and scallions.
 * 2) In small bowl, whisk together mayonnaise, yogurt, curry powder and the cumin.
 * 3) Add dressing to chicken mixture with salt and pepper to taste.
 * 4) Salad may be made up to 1 day in advance and kept covered and chilled.
 * 5) Just before serving, stir in the cashews and the coriander.
 * 6) Serve the salad at room temperature or chilled, as you prefer.