Curried chicken & mango salad
4 servings
Ingredients
| Quantity | 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 | |
Directions
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.)