Recipe for Honey Yogurt Chicken with Mango Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
Marinade and Dressing:
3/4 cup lowfat plain yogurt
1 tbl honey
1/2 tsp minced garlic
1/2 tsp minced shallots
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/2 tsp black pepper
1 tbl fresh lime juice
4 x skinless boneless chicken breast halves (4 oz.)
tenderloins removed Mango Salsa:
1 sm ripe mango pitted/peeled/diced (1 1/4 cups)
3 tbl red onion diced
3 tbl chopped cilantro
2 tbl fresh lime juice
1 tbl jalapeno pepper seeded/minced
1/4 tsp black pepper
1/4 tsp salt
Vegetable oil for brushing
1/2 tsp salt
Instructions:
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.

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