1/4 C. plain low-fat yogurt

1/4 C. reduced-fat mayonnaise

2 T. mango chutney, chopped

1 T. fresh lime or lemon juice

1 tsp. curry powder

1 ripe large mango, peeled and cut into 1/4-inch dice

1 medium stalk celery, cut into 1/4-inch dice

1 medium Granny Smith apple, cored and cut into 1/4-inch dice

1/2 C. loosely packed fresh cilantro leaves, chopped

1 head Boston lettuce, rinsed, drained, and separated into leaves

 

Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. (You should have about 3 C. or about 3/4 pound meat.) In large bowl, stir together yogurt, mayonnaise, chutney, lime juice, and curry powder until combined. Stir in chicken, mango, celery, apple, and cilantro until well coated. Arrange lettuce leaves on a serving platter. Spoon chicken salad onto lettuce leaves to serve.

 

Yield:

Calories:

Fat:

Fiber: