today i made curry chicken salad, which was very good. actually i made it on sunday to eat yesterday, but yesterday was too rainy for a picnic. today is a lovely day. here is the recipe:

1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped

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, mango, grapes, and cashews and stir gently to combine.Makes 6 servings. (Gourmet June 2002)

except i made some changes (like the crazy epicurious commenters who make a million changes and then rate the recipe, it's so funny.) i didn't want to buy the mango and grapes because i'm a cheapo so i used an apple. and i used almonds instead of cashews because i had them. and, funnily enough, i just noticed that although i halved the recipe, i forgot to halve the amount of curry powder. but it wasn't that curryful, i think perhaps the powder had lost its oomph. it was over two years old, i think that is overly aged.

the chicken salad was nicely accompanied by some greens and some espresso brownies from starbucks. everyone's roommate should work at starbucks.