1 teaspoon coarse salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise
1/3 cup Greek yogurt
1/4 cup chopped red onion
1 tablespoon fresh lime juice
4 teaspoons curry powder
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 ripe mango, diced
3/4 cup red grapes
1. Fill a large, shallow pan with water. Bring to a boil and add 1/2 teaspoon salt. Add chicken. Simmer, covered, until just cooked through, about 12 minutes. Drain and set aside to cool. Cut into 1/4-inch dice and refrigerate until cold.
2. Combine mayonnaise, yogurt, onion, lime juice, curry powder, honey, ginger, pepper and remaining half-teaspoon salt in a large bowl. Add chilled chicken and stir to combine. Fold in grapes and mango and serve immediately.
Note: If making in advance, combine chicken with sauce and refrigerate. Fold in grapes and mango a half-hour before serving.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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