Yield: 4 servings
Measure | Ingredient |
---|---|
2 quarts | Water |
4 \N | (4 Oz.) Boneless, Skinned |
\N \N | 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 |
\N \N | OR Pineapple |
4 \N | 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.)