Curried Chicken with Mango Salad Recipe

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Cook Time: 30 min
Prep Time: 10 min
( Serves 4 )
For Chicken and Coating:
1/2 cup low-fat plain yogurt
2 tablespoon mango chutney
2 teaspoon curry powder (mild or hot)
4 whole chicken breast halves (boneless-skinless)
1/4 teaspoon kosher salt
For Salsa:
1 whole mango (diced)
1/4 cup red onion ( finely diced )
1/4 cup red pepper (diced)
2 tablespoon red-wine vinegar
2 teaspoon brown sugar
1/4 teaspoon kosher salt
  1. Position rack in upper third of oven; preheat broiler.
  2. Coat a broiler pan with cooking spray. Whisk yogurt, chutney and curry powder in a medium bowl.
  3. Use a meat mallet to make any thick areas of chicken, thin enough to cook fast.
  4. Add chicken to yogurt mixture; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.
  5. Broil the chicken until the coating is charred in spots, 12 to 15 minutes.
  6. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
  7. Meanwhile, combine all salsa ingredients in a medium bowl.
  8. Serve the chicken with the mango salad.
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