Honey-Yogurt Chicken with Mango Salsa

4 Servings

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Honey-Yogurt Chicken with Mango Salsa Ingredients

MARINADE AND DRESSING	MANGO SALSA
3/4 c Low-fat plain yogurt	1 sm Ripe mango; pitted, peeled,
1 tb Honey	3 tb Diced red onion
1 1/2 ts Minced garlic	3 tb Chopped cilantro
1 1/2 ts Minced shallots	2 tb Fresh lime juice
1/2 ts Ground cumin and ground	1 tb Jalapeno chilie;
1/2 ts Chili powder	1/4 ts Black pepper and salt; EACH
1/2 ts Black pepper	Vegetable oil; for brushing
1 tb Fresh lime juice	1/2 ts Salt
4 Skinless (4 oz.) boneless	8 c Mesclun (Mixed Baby Greens);

Instructions for Honey-Yogurt Chicken with Mango Salsa

Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper. For dressing, remove 1/3 cup of mixture to salad bowl; add lime juice; refrigerate. Pour marinade into plastic bag; add chicken; seal. Refrigerate for 1 hour. Salsa: In small bowl, mix all ingredients; refrigerate. Preheat stovetop grill pan or prepare outdoor grill. Lightly brush pan or grill rack with oil. Grill chicken 3 1/2 to 4 minutes per side, until just barely pink in thickest parts; season with salt. Remove to plate; discard marinade. Toss mesclun with dressing. Divide mesclun among 4 dinner plates; place chicken breast alongside. Spoon on Mango Salsa. Makes 4 servings. Per serving: 236 calories, 4 grams fat, 65 mg. cholesterol, 521 mg. sodium Recipe by Chef Rich Koby, Flying V Bar & Grill, Loews Ventana Canyon Resort, Tucson, AZ Recipe by: McCalls magazine, 6-97, Spa Specials Posted to MC-Recipe Digest V1 #1012 by Roberta Banghart on Jan 15, 1998

Main Ingredient: ChickenCuisine: Uncategorized