Chicken:

2 cups chicken broth (one 14 1/2-ounce can)
Water, as necessary
1 carrot, sliced
1/4 cup sliced onion
2 sprigs fresh flat-leaf parsley
1 bay leaf
16 oz. boneless, skinless chicken breast halves

Mango Chutney Dressing:

3 T. low-fat plain yogurt
2 T. mayonnaise
2 T. mango chutney (see Tip)
1 T. fresh lemon or lime juice
1 tsp. lemon or lime zest
1/4 tsp. freshly ground pepper, or to taste

To complete the recipe:

1/2 cup halved seedless green or red grapes (about 3 oz.)
2 scallions, chopped
8 leaves romaine lettuce
Garnish: wedges of cantaloupe and honeydew melon, strawberries, toasted sliced almonds

Pour the chicken broth into a medium sauté pan; add enough water so that the liquid is about 1 1/2 inches deep (when it is added, the chicken should be covered by about 1/2 inch water). Add the carrot, onion, parsley, and bay leaf. Bring the liquid a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through. With a slotted spoon, remove the chicken from the sauté pan. Cut it into 1-inch squares and place on a plate to cool. (Discard the carrot, onion, parsley, bay leaf, and poaching liquid.) Meanwhile, in a medium bowl, stir together the Mango Chutney Dressing ingredients. Taste and adjust the seasonings. Add the grapes, scallions, and chicken; stir until the dressing is evenly distributed. To assemble the servings, line 4 plates with romaine lettuce leaves. Top each with a mound of chicken salad.

Advance preparation: The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. If time permits, after the salad has been prepared, cover and refrigerate for at least an hour (or up to 1 day) to allow the flavors to blend.