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
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4|
|Calories from Fat: 48 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 83.9mg||26 %|
|Sodium 177.7mg||6 %|
|Potassium 759.3mg||20 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 20g|
|Protein 30.5g||44 %|
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Calories per serving: 258
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