Curried Chicken-Mango Salad

This is one of my favorite chicken salads, made really easy if you use a store-bought rotisserie chicken or you can use chicken breasts. Easy to double or triple to feed a crowd. I prefer to serve it over fresh romaine lettuce but you could also serve as a sandwich or a wrap. Enjoy!

Makes 4 main-dish servings.

1 store-bought rotisserie chicken (2 lbs) or 3 chicken breasts
1/4 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 T mango chutney, chopped
1 T fresh lime juice
1 t curry powder
1 large ripe mango, peeled and finely chopped
1 medium stalk celery, finely chopped
1 medium Granny Smith apple, cored and finely chopped
1/2 cup loosely packed fresh cilantro leaves, chopped
1 head leaf lettuce, separated and rinsed

Remove skin from chicken; discard. With fingers, pull chicken meat into 1-inch pieces. Or if using chicken breasts, cook them and dice into small pieces.
In large bowl, with wire whisk, mix yogurt, mayonnaise, chutney, lime juice and curry powder until combined. Stir in chicken, mango, celery, apple and cilantro until well coated. Serve salad on a bed of lettuce leaves.