Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken breasts, poached, 1/4 c Plain yogurt
-skin and bones discarded 1/4 c Mayonnaise (I used Weight
-and the meat -Watchers' brand...no fat)
Cut into bite-sized pieces 1 1.2 tsp curry powder
-(about 4 cups) 1/2 ts Ground cumin
2 tb Fresh lemon juice 1 c Roasted cashew nuts, chopped
2 Monagoes, peeled, pitted and -(I used 1/2 cup...it was
-cut into 3/4" pieces -fine)
1 c Chopped celery 2 tb Chopped fresh coriander, if
4 Scallions including the -desired
-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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