Curried Chicken & Mango Salad

2 qt Water

4 (4 Oz.) Boneless, Skinned

Chicken Breasts 3/4 c Plain Yogurt

1 tb Lime Juice

1 tb Honey

1 ts Curry Powder

1/8 ts Salt

1/2 ts Pepper

1 c Peeled Cubed Mango, Papaya

OR Pineapple 4 Lettuce Leaves

Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.)