1/3 cup vanilla low-fat yogurt1 1/2 tablespoons lime juice1 1/2 tablespoons mango chutney1 tablespoon seasoned rice vinegar1 teaspoon honey1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/4 teaspoon ground paprika1 teaspoon olive oil4 skinless, boneless chicken breast halves - cut into strips2 teaspoons grated fresh ginger1 clove garlic, peeled and minced1 1/2 cups peeled, seeded and chopped mango1 cup sliced red bell pepper1/3 cup chopped green onion8 cups torn romaine lettuceIn a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika. Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.
Amount Per Serving Calories: 275 | Total Fat: 4.3g | Cholesterol: 69mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 275
Total Fat: 4.3g
Cholesterol: 69mg
Sodium: 165mg
Total Carbs: 29.9g
Dietary Fiber: 5.2g
Protein: 30.8g
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