Title: Curried Chicken & Mango Salad
Categories: Salad Poultry
Yield: 4 Servings
| 2 | qt | Water |
| 4 | | (4 Oz.) Boneless, Skinned |
| | | Chicken Breasts |
| 3/4 | c | Plain Yogurt |
| 1 | tb | Lime Juice |
| 1 | tb | Honey |
| 1 | ts | Curry Powder |
| 1/8 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Peeled Cubed Mango, Papaya |
| | | OR Pineapple |
| 4 | | Lettuce Leaves |
Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat &
Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut
Into 1/2 in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium
Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad
Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good
Also With Chopped Celery Added.)