Chicken Salad with Curry

Adopted from a recipe found at http://www.epicurious.com

INGREDIENTS:
2 teaspoons curry powder (preferably Madras-style which is a little spicier)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast (works well to get the roasted kind from the store and pull the meat off the bone)
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup cashews, chopped
1/2 cup celery
Mixed greens

PREPARATION:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayo, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, celery and nuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Serve over mixed greens.