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  • Honey Yogurt Chicken With Mango Salsa

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    Honey Yogurt Chicken With Mango Salsa
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Marinade and Dressing:
    • 3/4 c. lowfat plain yogurt
    • 1 Tbsp. honey
    • 1 1/2 tsp chopped garlic
    • 1 1/2 tsp chopped shallots
    • 1/2 tsp grnd cumin
    • 1/2 tsp grnd coriander
    • 1/2 tsp chili pwdr
    • 1/2 tsp black pepper
    • 1 Tbsp. fresh lime juice
    • 4 x skinless boneless chicken breast halves (4 ounce.) tenderloins removed Mango Salsa:
    • 1 sm ripe mango pitted/peeled/diced (1 1/4 c.)
    • 3 Tbsp. red onion diced
    • 3 Tbsp. minced cilantro
    • 2 Tbsp. fresh lime juice
    • 1 Tbsp. jalapeno pepper seeded/chopped
    • 1/4 tsp black pepper
    • 1/4 tsp salt Vegetable oil for brushing
    • 1/2 tsp salt
    • 8 c. mesclun (Mixed Baby Greens) loosely packed

    Directions

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

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