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.