Recipe for Curied Cashew Chicken Salad With Mango And Cashews

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

Instructions:
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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