Curried Chicken Salad

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.