Warm Chicken and Mango Salad
    
 
 
1/3 cup vanilla low-fat yogurt
1 1/2 tablespoons lime juice
 
1 1/2 tablespoons mango chutney
1 teaspoon honey
 
1 tablespoon seasoned rice vinegar
 
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
 
1/4 teaspoon ground paprika
1 teaspoon olive oil
 
4 skinless, boneless chicken breast halves--cut into strips
 
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
 
1 1/2 cups peeled, seeded and chopped mango
 
1 cup sliced red bell pepper
1/3 cup chopped green onion
 
8 cups torn romaine lettuce
        
  • In a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika.
  • Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
  • Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.

Yield: 4 servings