curried chicken & mango salad
- Categories
- Salad
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Water |
| 4 | (4 Oz.) Boneless, Skinned |
| Chicken Breasts | |
| ¾ cup | Plain Yogurt |
| 1 tablespoon | Lime Juice |
| 1 tablespoon | Honey |
| 1 teaspoon | Curry Powder |
| ⅛ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 cup | Peeled Cubed Mango, Papaya |
| OR Pineapple | |
| 4 | Lettuce Leaves |
Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into ½ in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well.
Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9.
Chol. 75.) (Good Also With Chopped Celery Added.)
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