Recipe - Curried Chicken And Mango Salad

2 qt Water
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
Three fourths cup Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
1/8 teaspoon Salt
One half teaspoon Pepper
1 cup Peeled Cubed Mango, Papaya
OR Pineapple
4 Lettuce Leaves

Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat &
Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut
Into One half in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium
Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto
Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also
With Chopped Celery Added.)