Chicken:<\/p>\n
2 cups chicken broth (one 14 1\/2-ounce can)
\nWater, as necessary
\n1 carrot, sliced
\n1\/4 cup sliced onion
\n2 sprigs fresh flat-leaf parsley
\n1 bay leaf
\n16 oz. boneless, skinless chicken breast halves<\/p>\n
Mango Chutney Dressing:<\/p>\n
3 T. low-fat plain yogurt
\n2 T. mayonnaise
\n2 T. mango chutney (see Tip)
\n1 T. fresh lemon or lime juice
\n1 tsp. lemon or lime zest
\n1\/4 tsp. freshly ground pepper, or to taste<\/p>\n
To complete the recipe:<\/p>\n
1\/2 cup halved seedless green or red grapes (about 3 oz.)
\n2 scallions, chopped
\n8 leaves romaine lettuce
\nGarnish: wedges of cantaloupe and honeydew melon, strawberries, toasted sliced almonds<\/p>\n
Pour the chicken broth into a medium saut\u00e9 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 saut\u00e9 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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n