Chicken and Mango Tango

(Chicken and sweet peppers dance with chunks of fresh mango in a spicy dressing.)

Dressing:

  • 1/3 cup low-fat, vanilla-flavored yogurt
  • 1 ½ Tbsp. each lime juice and mango chutney (find near ketchup in stores)
  • 1 Tbsp. seasoned rice vinegar
  • ½ tsp. honey
  • ¼ tsp. each ground cumin, ground coriander, and paprika
  • 1 tsp. olive oil

 

  • 4 boneless, skinless chicken breast halves, cut into strips or cubes
  • 2 tsp. grated gingerroot
  • 1 clove garlic, minced
  • 1 ½ cups peeled, sliced mangoes
  • 1 cup sliced red bell pepper
  • 1/3 cup chopped green onions
  • 8 cups torn romaine or mixed lettuces

+Combine all dressing ingredients in a small bowl.  Set aside until ready to use.

+Heat the olive oil in a large skillet or wok.  Add chicken, gingerroot, and garlic.  Cook and stir over medium-high heat until chicken is no longer pink.  Add mangoes, bell peppers, and green onions.  Cook for 3 more minutes, until peppers begin to soften and mangoes are heated through.  Stir in dressing.  Remove from heat.

+Divide lettuce among 4 serving plates.  Spoon warm chicken and mango mixture over lettuce.  Serve immediately.

Makes 4 servings.