• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Honey-Yogurt Chicken with Mango Salsa

  • Recipe Submitted by on

Category: Marinades & Rubs, Main Dish, Sauces, Poultry

 Ingredients List

  • ---------------------------MARINADE AND DRESSING---------------------------
  • 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

 Directions

MANGO SALSA
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

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

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