Ingredients1 to 2 limes
1 container(s) (6 ounces) plain low-fat yogurt
3/4 teaspoon(s) curry powder
1/4 cup(s) chopped crystallized ginger
1 teaspoon(s) salt
1/4 teaspoon(s) crushed red pepper
4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
1/2 small cantaloupe, rind removed, cut into julienne strips (2 cups)
1 large mango, peeled and cut into julienne strips (2 cups)
1/2 cup(s) loosely packed fresh cilantro leaves, chopped
1 head(s) Boston lettuce
Lime wedges, (optional)
Directions
1. From limes, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, whisk 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. 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, 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.
3. Prepare outdoor grill for covered direct grilling over medium heat.
4. Grease grill rack. Remove chicken from marinade; discard marinade. Place chicken on hot rack. Cover grill and cook chicken 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Transfer chicken to cutting board; cool slightly until easy to handle, then cut into long thin slices.
5. To serve, arrange lettuce leaves on 4 dinner plates; top with chicken and slaw. Serve with lime wedges if you like.
Source: http://www.delish.com/recipefinder/chicken-mango-cantaloupe-slaw-987
