Title: Curried chicken & mango salad
 Categories: Salads, Poultry
      Yield: 4 Servings
 
      2 qt Water
      4    (4 Oz.) Boneless, Skinned
           Chicken Breasts
    3/4 c  Plain Yogurt
      1 tb Lime Juice
      1 tb Honey
      1 ts Curry Powder
    1/8 ts Salt
    1/2 ts Pepper
      1 c  Peeled Cubed Mango, Papaya
           OR Pineapple
      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.)