Honey-yogurt chicken with mango salsa

4 Servings

Ingredients

Quantity Ingredient
¾ cup Low-fat plain yogurt
1 tablespoon Honey
1½ teaspoon Minced garlic
1½ teaspoon Minced shallots
½ teaspoon Ground cumin and ground coriander; EACH
½ teaspoon Chili powder
½ teaspoon Black pepper
1 tablespoon Fresh lime juice
4 Skinless (4 oz.) boneless chicken breast halves; tenderloins removed
1 small Ripe mango; pitted, peeled, diced (1 1/4 cups)
3 tablespoons Diced red onion
3 tablespoons Chopped cilantro
2 tablespoons Fresh lime juice
1 tablespoon Jalapeno chilie; seeded/minced
¼ teaspoon Black pepper and salt; EACH
Vegetable oil; for brushing
½ teaspoon Salt
8 cups Mesclun (Mixed Baby Greens); loosely packed

Directions

MARINADE AND DRESSING

MANGO SALSA

Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper. For dressing, remove ⅓ cup of mixture to salad bowl; add lime juice; refrigerate. Pour marinade into plastic bag; add chicken; seal. Refrigerate for 1 hour.

Salsa: In small bowl, mix all ingredients; refrigerate. Preheat stovetop grill pan or prepare outdoor grill. Lightly brush pan or grill rack with oil. Grill chicken 3½ to 4 minutes per side, until just barely pink in thickest parts; season with salt. Remove to plate; discard marinade. Toss mesclun with dressing.

Divide mesclun among 4 dinner plates; place chicken breast alongside. Spoon on Mango Salsa.

Makes 4 servings.

Per serving: 236 calories, 4 grams fat, 65 mg. cholesterol, 521 mg. sodium Recipe by Chef Rich Koby, Flying V Bar & Grill, Loews Ventana Canyon Resort, Tucson, AZ

Recipe by: McCall's magazine, 6-97, Spa Specials Posted to MC-Recipe Digest V1 #1012 by Roberta Banghart <bobbi744@...> on Jan 15, 1998

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