- 8 ounces boneless, skinless chicken breast, trimmed of fat
- 1/3 cup nonfat plain yogurt
- 1 tablespoon prepared mango chutney (see Tip)
- 1 teaspoon hot Madras curry powder
- 2 tablespoons chopped fresh cilantro
- 2 cups finely chopped broccoli
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cashews
- Place chicken in a small skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board, cut into 1/2-inch cubes and cool to room temperature.
- Meanwhile, whisk yogurt, chutney, curry and cilantro in a medium bowl until thoroughly combined. Add broccoli, onion, cashews and the cooked chicken; toss to coat.