Curried Chicken and Mango Salad

Course : Salads
Serves: 4
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2 quart Water
4 medium Boneless, Skinned Chicken Breasts (4 Ounces each)
3/4 cup Plain Yogurt
1 Tablespoon Lime Juice
1 Tablespoon Honey
1 Teaspoon Curry Powder
1/8 Teaspoon Salt
1/2 Teaspoon Pepper
1 cup Peeled Cubed Mango, Papaya OR Pineapple
4 medium Lettuce Leaves

Preparation / 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 1/2 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. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.)

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