Curried Chicken & Mango Salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 4 | ounces |
chicken breasts
|
|
| ¾ | cup |
yogurt, plain
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 | tablespoon |
honey
|
|
| 1 | teaspoon |
curry powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | cup |
mangos
cubed |
*
|
| 4 | each |
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 115.6 | ml/g |
chicken breasts
|
|
| 177 | ml |
yogurt, plain
|
|
| 15 | ml |
lime juice
|
|
| 15 | ml |
honey
|
|
| 5 | ml |
curry powder
|
|
| 0.6 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 237 | ml |
mangos
cubed |
*
|
| 4 | each |
lettuce leaves
|
*
|
Directions
Bring Water To A Boil in A Medium Saucepan.
Add Chicken.
Reduce Heat and Simmer 15 Min.
OR Until Chicken Is Tender. Remove Chicken and Let Cool.
Cut Into ½ in. 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.
