Curried Chicken Salad

As I've mentioned, I have been craving spice. This kid is going to either love or hate spicy foods! (Hopefully love because that would be much easier for me!) One of my favorite fast lunch places is Roly Poly. We've love this little chain since Lavin's grad school days in Gaineville, FL. They have TONS of different wraps with pretty much any ingredient you can think of. My two favorites are the Basil Cashew Chicken ("basil chicken chicken salad, cashews, spicy Thai sauce, green leaf lettuce, plum tomatoes, avocado and alfalfa sprouts") and the Delhi Chicken ("curried chicken salad, swiss cheese, bacon (no bacon for me), green leaf lettuce, avocado, pineapple, mango chutney and alfalfa sprouts"). Today I decided to sort of make a combination of the two chicken salads and have the best of both worlds. It turned out awesome!! I am very pleased with my creation and think I may be making this often now, at least until I get sick of spice!

• 1 1/2 lb left-over rotisserie chicken, chopped into small pieces
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 5 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon (or more) Sriracha sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, chopped
• 1 stalk celery, chopped
• 1 firm-ripe mango, peeled, pitted, and chopped
• 1 cup red seedless grapes, halved
• 1/4 dried currants
• 1/2 cup toasted cashews, coarsely chopped
• 1/4 cup cilantro, minced

Whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, celery, mango, grapes, currants, cilantro and cashews and stir gently to combine. Serve over greens, or in a wrap! Even better than Roly Poly and cheaper, too!