Can be served as starter or main course. Non-vegetarian.

1/3 cup Vanilla Low-fat Yogurt

1.5 Tablespoons Lime Juice

1.5 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

1.5 cups peeled, seeded and chopped mango

1 cup sliced red Bell Pepper

1/3 cup chopped green Onion

8 cups torn Romaine Lettuce

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 for 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.

Preparation time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

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