Mango Chicken Salad

Serves: 2-3

½ lb. chicken breast
1 tbs. each minced garlic and jalapeno and olive oil
1 teaspoon chili powder
1 mango
1 cup celery, chopped
3 tablespoons light olive oil mayonnaise
2 tablespoons plain yogurt
juice and zest of ½ lime
½ cup fresh chopped cilantro
optional add-ins: 2 tbs. minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar

Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.
Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.
Stir in any additional add-ins (see suggestions above – I used all of them)! Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.

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