Ingredients
2/3 cup chopped cucumber2/3 cup chopped peeled mango1/3 cup chopped red onion1/2 serrano pepper, seeded and sliced3 tablespoons lime juice, divided 1/4 teaspoon salt, divided 1/8 teaspoon pepper, divided 1/3 cup fat-free plain Greek yogurt1/2 teaspoon minced fresh gingerroot1/8 teaspoon curry powderTACOS:1 teaspoon canola oil1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes1 teaspoon curry powder1/8 teaspoon salt1/8 teaspoon pepper4 naan flatbreads, halved, or 8 corn tortillas (6 inches), warmed1-1/2 teaspoons minced fresh mintLime wedges
Preparation
In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper.
In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.
