Name: Honey-Yogurt Chicken with Mango Salsa
Ingredients: 3/4 c Low-fat plain yogurt; 1 tb Honey; 1 1/2 ts Minced garlic; 1 1/2 ts Minced shallots; 1/2 ts Ground cumin and ground coriander; EACH; 1/2 ts Chili powder; 1/2 ts Black pepper; 1 tb Fresh lime juice; 4 Skinless (4 oz.) boneless chicken breast halves; tenderloins removed; 1 sm Ripe mango; pitted, peeled, diced (1 1/4 cups); 3 tb Diced red onion; 3 tb Chopped cilantro; 2 tb Fresh lime juice; 1 tb Jalapeno chilie; seeded/minced; 1/4 ts Black pepper and salt; EACH; Vegetable oil; for brushing; 1/2 ts Salt; 8 c Mesclun (Mixed Baby Greens); loosely packed

The root of both psychological and spiritual sickness is preoccupation with self. Ironically, the believer who is consumed with his own problems – even his own spiritual problems – to the exclusion of concern for other believers, suffers from a destructive self-centeredness that not only is the cause of, but is the supreme barrier to the solution of, his own problems. Usually such selfishness isolates him from the other believers, who if they were intimately involved in fellowship with him, would be regularly praying for his spiritual welfare.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables		Poultry, Healthwise, Main dishes, Marinades, Sauces	4	Servings

INGREDIENTS

3/4	c	Low-fat plain yogurt
1	tb	Honey
1 1/2	ts	Minced garlic
1 1/2	ts	Minced shallots
1/2	ts	Ground cumin and ground coriander; EACH
1/2	ts	Chili powder
1/2	ts	Black pepper
1	tb	Fresh lime juice
4		Skinless (4 oz.) boneless chicken breast halves; tenderloins removed
1	sm	Ripe mango; pitted, peeled, diced (1 1/4 cups)
3	tb	Diced red onion
3	tb	Chopped cilantro
2	tb	Fresh lime juice
1	tb	Jalapeno chilie; seeded/minced
1/4	ts	Black pepper and salt; EACH
		Vegetable oil; for brushing
1/2	ts	Salt
8	c	Mesclun (Mixed Baby Greens); loosely packed

INSTRUCTIONS

MARINADE AND DRESSING
MANGO SALSA
Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin,
coriander, chili powder and pepper. For dressing, remove 1/3 cup of mixture
to salad bowl; add lime juice; refrigerate. Pour marinade into plastic bag;
add chicken; seal. Refrigerate for 1 hour.
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.
Divide mesclun among 4 dinner plates; place chicken breast alongside. Spoon
on Mango Salsa.
Makes 4 servings.
Per serving: 236 calories, 4 grams fat, 65 mg. cholesterol, 521 mg. sodium
Recipe by Chef Rich Koby, Flying V Bar & Grill, Loews Ventana Canyon
Resort, Tucson, AZ
Recipe by: McCall's magazine, 6-97, Spa Specials
Posted to MC-Recipe Digest V1 #1012 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 15, 1998

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