Ingredients
1/3 cup vanilla low-fat yogurt
1 1/2 tablespoons lime juice
1 1/2 tablespoons mango chutney
1 tablespoon seasoned rice vinegar
1 teaspoon honey
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground paprika
1 teaspoon olive oil
4 skinless, boneless chicken breast halves – cut into strips
2 teaspoons grated fresh ginger
1 clove garlic, peeled and minced
1 1/2 cups peeled, seeded and chopped mango
1 cup sliced red bell pepper
1/3 cup chopped green onion
8 cups torn romaine lettuce
Directions
In 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.
