MCCALL'S HONEY-YOGURT CHICKEN WITH MANGO SALSA

FOR THE MARINADE AND DRESSING:
3/4 cup low-fat plain yogurt
1 tablespoon honey
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced shallots
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 tablespoon fresh lime juice
4 (4 oz.) skinless boneless chicken breast halves, tenderloins removed
FOR THE MANGO SALSA:
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
1/4 teaspoon salt
1/4 teaspoon black pepper
FOR THE CHICKEN:
Vegetable oil (for brushing)
1/2 teaspoon salt
TO SERVE:
8 cups mesclun (Mixed Baby Greens), loosely packed

TO MAKE THE MARINADE:
In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper.

TO MAKE THE DRESSING:
Remove 1/3 cup of mixture to salad bowl; add lime juice; refrigerate. Pour marinade into plastic bag; add chicken; seal. Refrigerate for 1 hour.

TO MAKE THE SALSA:
In small bowl, mix all ingredients; refrigerate.

TO PREPARE THE CHICKEN:
Preheat stovetop grill pan or prepare outdoor grill. Lightly brush pan or grill rack with oil. Grill chicken 3 1/2 to 4 minutes per side, until just barely pink in thickest parts; season with salt. Remove to plate; discard marinade.

TO SERVE:
Toss mesclun with dressing. Divide mesclun among 4 dinner plates; place chicken breast alongside. Spoon on Mango Salsa.

Servings: 4
Source: McCall's magazine, June 1997, Spa Specials