Curried Chicken and Mango Salad Makes 4 servings
2 quarts water 4 boneless, skinless chicken breasts 3/4 cup plain yogurt 1 tablespoon lime juice 1 tablespoon honey 1 teaspoon curry powder 1/8 teaspoon salt 1/2 teaspoon pepper 1 cup peeled cubed mango 4 lettuce leaves
Bring water to a boil in a medium saucepan. Add chicken, reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken and let cool. Cut into 1/2 inch pieces and set aside.
Combine yogurt, lime juice, honey, curry powder, salt and pepper in a medium bowl. Mix well. Add mango and reserved chicken. Toss well. Spoon salad onto lettuce lined individual serving plates.
Note: Papaya or pineapple may be substituted for the mango.
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