A sprightly slaw adds color and crunch to grilled chicken.
- ACTIVE TIME: 25 MINUTES
- TOTAL TIME: 35 MINUTES
- PLUS MARINATING
- MAKES: 4 MAIN-DISH SERVINGS
INGREDIENTS
| 2 TO 3 LIMES | |
| 1 | CONTAINER (6 OUNCES) PLAIN LOWFAT YOGURT |
| 1 | TEASPOON CURRY POWDER |
| 1 | TEASPOON GRATED, PEELED FRESH GINGER |
| 1 | TEASPOON SALT |
| ¼ | TEASPOON CRUSHED RED PEPPER |
| 4 | MEDIUM SKINLESS, BONELESS CHICKEN-BREAST HALVES (1¼ POUNDS) |
| ½ | SMALL CANTALOUPE, RIND REMOVED, CUT INTO 2″ BY ½” MATCHSTICK STRIPS (2 CUPS) |
| 1 | LARGE MANGO, PEELED AND CUT INTO 2″ BY ¼” MATCHSTICK STRIPS (2 CUPS) |
| ½ | CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED |
| 1 | HEAD BOSTON LETTUCE |
DIRECTIONS
1 From 1 or 2 limes, grate ½ teaspoon peel and squeeze 2 tablespoons juice. In large bowl, with wire whisk, whisk 1 tablespoon lime juice and ¼ teaspoon lime peel with yogurt, curry powder, ginger, ¾ teaspoon salt, and teaspoon crushed red pepper. Add chicken, turning to coat with marinade. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.
2 Meanwhile, prepare slaw: In medium bowl, with rubber spatula, gently stir cantaloupe and mango with cilantro, 1 tablespoon lime juice, ¼ teaspoon lime peel, ¼ teaspoon salt, and ⅛ teaspoon crushed red pepper; set aside. Makes about 4 cups.
3 Prepare outdoor grill for direct grilling over medium heat. Grease grill rack. Remove chicken from marinade; discard marinade. Place chicken on hot rack. Cover and grill, 10 to 12 minutes, turning once, until instantread thermometer registers 165°F. Transfer chicken to cutting board; cool slightly, then cut into long thin slices. Cut remaining lime into wedges.
4 To serve, arrange lettuce leaves on dinner plates; top with chicken and slaw. Garnish with lime wedges.
EACH SERVING CHICKEN WITH ½ CUP SLAW: ABOUT 255 CALORIES | 35G PROTEIN | 18G CARBOHYDRATE | 4G TOTAL FAT (1G SATURATED) | 2G FIBER | 92MG CHOLESTEROL | 480MG SODIUM 
