Recipe: Honey Yogurt Chicken With Mango Salsa [edit]

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Tags: Calorie, Canning, Chicken, Condiment, Diet, Dressing, Fat, Free, Fruit, Health, Marinade, Poultry, Salsa, Sauce, Stuffing, Tropical

Yield: 4 servings

	Marinade and Dressing:
¾	cup lowfat plain yogurt
1	tablespoon honey
1 ½	teaspoons minced garlic
1 ½	teaspoons minced shallots
½	teaspoon ground cumin
½	teaspoon ground coriander
½	teaspoon chili powder
½	teaspoon black pepper
1	tablespoon fresh lime juice
4	skinless boneless chicken breast halves (4 oz.)
	tenderloins removed Mango Salsa:
1	small ripe mango pitted/peeled/diced (1 ¼ cups)
3	tablespoons red onion diced
3	tablespoons chopped cilantro
2	tablespoons fresh lime juice
1	tablespoon jalapeno pepper seeded/minced
¼	teaspoon black pepper
¼	teaspoon salt
	Vegetable oil for brushing
½	teaspoon salt
8	cups mesclun (Mixed Baby Greens) loosely packed

Step 1	Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper.
Step 2	For dressing, remove 1/3 cup of mixture to salad bowl; add lime juice; refrigerate. Pour marinade into plastic bag; add chicken; seal.
Step 3	Refrigerate for 1 hour.
Step 4	Salsa: In small bowl, mix all ingredients; refrigerate. Preheat stovetop grill pan or prepare outdoor grill. Lightly brush pan or grill rack with oil. Grill chicken 3 1/2 to 4 minutes per side, until just barely pink in thickest parts; season with salt. Remove to plate; discard marinade. Toss mesclun with dressing.
Step 5	Divide mesclun among 4 dinner plates; place chicken breast alongside.
Step 6	Spoon on Mango Salsa.
Step 7	Makes 4 servings.