Recipe: Curried Chicken and Mango Salad

CURRIED CHICKEN AND MANGO SALAD

2 quarts water
4 (4 oz. each) boneless, skinned chicken breasts
3/4 cup plain yogurt
1 tbsp. lime juice
1 tbsp. honey
1 tsp. curry powder
1/8 tsp. salt
1/2 tsp. pepper
1 cup peeled cubed mango, papaya, or pineapple
4 lettuce leaves (to serve)

Bring 2 quarts 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 cubed fruit and reserved chicken. Toss well.

Spoon salad onto lettuce lined individual serving plates.

Servings: 4