Curried Chicken Salad

salad:
4 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 tablesp. kosher salt
1 medium red onion, chopped
1 firm but ripe mango, peeled and cut into 1/2 inch pieces
1 cup red, seedless grapes, halved

dressing:
1/2 cup mayo
1/3 cup plain yogurt
3 tsp. curry powder (you can increase or decrease this)
1 Tablesp. fresh lime juice
1 teaspoon honey
1/2 teasp. ground ginger
1/2 teasp. salt
1/4 teasp. freshly ground pepper

Coat chicken with kosher salt, then poach in a 3-4 quart saucepan of barely simmering well salted water, uncovered for 6 minutes. Remove from heat an dlet chicken stand in cooking liquid covered, until just cooked though, 10-12 minutes. Cut chicken into 1/2 inch pieces and add to dressing. Add onion, mango, grapes, cashers and stir gently to combine.

I have also used pinapple instead of mangos. We've eaten this inside of pita pockets.