Mango Chutney Chicken Salad

This is a delicious chicken salad from the cookbook "The 15 Minute Gourmet, Chicken", by Paulette Mitchell

1 -14.5 oz   Can chicken broth

Water as necessary

1 Carrot, sliced

1/4 c  Sliced onion

2  Sprigs parsley

1  Bay leaf

1 lb  Boneless, skinless chicken breast halves

Dressing:

3T  Low fat plain yogurt

2T  Reduced fat mayonnaise

2T  Mango chutney

1T  Fresh lemon or lime juice

1 tsp  Lemon or lime zest

1/4 tsp  Pepper

To complete the recipe:  1/2 cup halved seedless grapes, 2 medium scallions, finely chopped, 8 romaine lettuce leaves

To poach the chicken breasts, pour the chicken broth into a medium sauté pan; add enough water so that the liquid is about 1 1/2 inches deep.  Add the carrot, onion, parsley, and bay leaf.  Bring the liquid to a boil over high heat.  Add the chicken (it should be covered by about 1/2 inch liquid); reduce the heat to medium.  Cover and cook for about 8-10 minutes or until the chicken is just cooked through.  With a slotted spoon, remove the chicken from the sauté pan.  Cut it into 1-inch pieces and place on a plate to cool.  Discard the broth and vegetables.

Meanwhile, stir together the dressing ingredients in a medium bowl.  Adjust the seasoning to taste.  Add the grapes, scallions, and chicken; stir until dressing is evenly distributed. 

To assemble the serving, line 4 plates with romaine leaves.  Top each with a mound of chicken salad.

Serves 4.  Per serving:  226 calories, 5 g fat, 88 mg cholesterol, 84 mg sodium, 11 g carbohydrate, 34 g protein.