| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Healthwise, Main dishes, Marinades, Poultry, Sauces | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Low-fat plain yogurt |
| 1 | T | Honey |
| 1 1/2 | t | Minced garlic |
| 1 1/2 | t | Minced shallots |
| 1/2 | t | Ground cumin and ground |
| coriander EACH | ||
| 1/2 | t | Chili powder |
| 1/2 | t | Black pepper |
| 1 | T | Fresh lime juice |
| 4 | Skinless, 4 oz. boneless | |
| chicken breast halves | ||
| tenderloins removed | ||
| 1 | Ripe mango, pitted peeled | |
| diced 1 1/4 cups | ||
| 3 | T | Diced red onion |
| 3 | T | Chopped cilantro |
| 2 | T | Fresh lime juice |
| 1 | T | Jalapeno chilie |
| seeded/minced | ||
| 1/4 | t | Black pepper and salt, EACH |
| Vegetable oil, for brushing | ||
| 1/2 | t | Salt |
| 8 | c | Mesclun, Mixed Baby Greens |
| loosely packed |
INSTRUCTIONS
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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