Shelly's Chicken Salad

Curried Chicken Salad

2 cups chicken broth
2 cups water
6 boneless, skinless chicken breasts
½ cup mayonnaise
½ cup nonfat plain yogurt
½ cup mango chutney (I didn’t have any, so I added ½ chopped red onion)
2 tsps. Curry powder or to taste
1 tart apple, cored and chopped
¼ cup currants or raisins

Bring broth and water to a boil. Add chicken, reduce heat to low. Simmer, partially covered, until chicken is no long pink inside, 15-20 minutes. Refrigerate until chilled, at least 1 hr, or overnight. When cooled, dice up and add to a large mixing bowl.
Add mayonnaise, yogurt, chutney and curry powder, mix well with chicken. Add apple and raisins, blend together. Best made at least 1 hr before serving.
I added a small amount of sea salt and pepper – can omit if you want.