Curried chicken & mango 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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