Warm Chicken and Mango Salad recipe

4 servings

1/3 cup vanilla low-fat yogurt

1 1/2 tablespoons lime juice

1 1/2 tablespoons mango chutney

1 tablespoon seasoned rice vinegar

1 teaspoon honey

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.