2 quarts water
4 chicken breasts, skinless, boneless
3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/2 teaspoon pepper
1 cup peeled cubed mango — papaya
OR pineapple
4 lettuce leaves

Bring water to a boil in a medium saucepan. Add chicken. Reduce heat and
simmer 15 minutes or until chicken is tender. Remove chicken and let cool.
Cut into 1/2 in. Pieces and set aside. Combine yogurt, lime juice, honey,
curry powder, salt and pepper in a medium bowl. Mix well. Add mango and
reserved chicken. Toss well. Spoon salad onto lettuce lined individual
serving plates. Good also with chopped celery added.