Mango Chicken Salad

* Note: See the "A Basic Chicken Stock" recipe which is included in this collection.

Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.

In a large bowl, place the mangoes and the chicken. Toss to mix well.

In a small bowl, whisk together the sour cream, mayonnaise, curry powder, and ground cumin. Add to the chicken mixture, along with salt and pepper. Toss again to combine well.

Cover and chill the salad for 1 hour or more. Just before serving, stir in the cashews and top with the cilantro. This recipe serves 4 to 6.