Recipe - Honey-Yogurt Chicken With Mango Salsa

MARINADE AND DRESSING
Three fourths cup Lowfat plain yogurt
1 tablespoon Honey
1 One half teaspoon Minced garlic
1 One half teaspoon Minced shallots
One half teaspoon Ground cumin and ground
coriander; EACH
One half teaspoon Chili powder
One half teaspoon Black pepper
1 tablespoon Fresh lime juice
4 Skinless (4 oz.) boneless
chicken breast halves;
tenderloins removed

MANGO SALSA
1 small Ripe mango; pitted, peeled,
minced (1 One fourth cups)
3 tablespoon Diced red onion
3 tablespoon Chopped cilantro
2 tablespoon Fresh lime juice
1 tablespoon Jalapeno chilie;
seeded/minced
One fourth teaspoon Black pepper and salt; EACH
Vegetable oil; for brushing
One half teaspoon Salt
8 cup Mesclun (Mixed Baby Greens);
loosely packed

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 One half 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: McCall's magazine, 697, Spa Specials

Posted to MCRecipe Digest V1 #1012 by Roberta Banghart
bobbi744@sojourn.com on Jan 15, 1998