This is a great fresh, tropical salad for brunch or light meal. The mixture of exotic fruits, curry, and a touch of honey make this a salad to remember. This will make about 4 servings.

Ready

• 2 quarts water
• 4 boneless, skinless chicken breasts
• ¾ cup plain yogurt
• 1 Tbsp fresh lime juice
• 1 Tbsp honey
• ⅛ tsp vanilla extract
• 1 tsp curry powder
• ⅛ tsp salt
• ½ tsp fresh ground black pepper
• ½ cup peeled, cubed mango
• ½ cup peeled, cubed papaya
• 4 lettuce leaves, washed and patted dry

Set

• Medium saucepan
• Medium non-reactive bowl

Go

1. Bring water to a boil in a medium saucepan.
2. Add chicken, reduce heat and simmer 15 minutes or until chicken is tender.
3. Remove chicken and let cool. Cut into ½ inch pieces. Set aside.
4. Combine yogurt, fresh lime juice, honey, curry powder, vanilla extract, salt and pepper in a medium bowl. Mix well.
5. Add mango, papaya, and cooled chicken. Toss to combine.
6. Place lettuce on serving plates. Spoon salad onto lettuce leaves.