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Chicken and mango recipe

Here, curry, crystallized ginger, and crushed red pepper bring out the full sweet flavor of fresh fruit and it gives amazing taste to chicken.

Prepare time	25 min. plus marinating
Grill Time	10 min.
Calories	about 205 calories and each ¹⁄₂ cup slaw about 50
Serves	4 main-dish

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Ingredients

Prepare outdoor grill for covered direct grilling over medium heat.
From limes, grate ¹⁄₂ teaspoon peel and squeeze 2 tablespoons juice. In large bowl, combine 1 tablespoon lime juice and ¹⁄₄ teaspoon lime peel with yogurt, curry powder, 2 tablespoons ginger, ³⁄₄ teaspoon salt, and ¹⁄₈ teaspoon crushed red pepper and whisk until blended. Add chicken, turning to coat with marinade. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.
Prepare slaw : In medium bowl, with rubber spatula, gently stir cantaloupe and mango with cilantro, remaining 2 tablespoons ginger, 1 tablespoon lime juice, ¹⁄₄ teaspoon lime peel, ¹⁄₄ teaspoon salt, and ¹⁄₈ teaspoon crushed red pepper; set aside. Makes about 4 cups.
Grease grill rack. Remove chicken from marinade discard marinade. Place chicken on grill. Cover and cook chicken, turning once, until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes. Transfer chicken to cutting board cool slightly to set juices for easier slicing, then cut into long, thin slices.
To serve, divide lettuce leaves among 4 dinner plates; top with chicken and slaw. Serve with lime wedges, if you like.