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CURRIED CHICKEN & MANGO SALAD

Category:    Salads
Yield:4 servings
 
      2 qt Water                               1 ts Curry Powder
      4    (4 Oz.) Boneless, Skinned         1/8 ts Salt
           Chicken Breasts                   1/2 ts Pepper
    3/4 c  Plain Yogurt                        1 c  Peeled Cubed Mango, Papaya
      1 tb Lime Juice                               OR Pineapple
      1 tb Honey                               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 1/2 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.)
 

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