Source: dLife

Grilled chicken served with a mango and pineapple topping on a bed of romaine lettuce.

Servings

1 lb boneless skinless chicken breasts , thin cut cutlets
8 oz plain yogurt, whole milk
0.25 tsp salt
0.25 tsp black pepper
1 fresh mango , finely diced
0.5 cup canned pineapple tidbits , drained
0.25 red onion , finely diced (3 tablespoons)
0.25 cup fresh cilantro , chopped
6 cup romaine lettuce , torn
1 cooking spray
2 medium garlic cloves , pressed

1 In medium bowl, mix mango, pineapple, red onion, and cilantro. Cover and refrigerate 2 hours.
2 In small bowl, mix yogurt, garlic, salt, and pepper.
3 Place chicken in resealable plastic bag. Pour yogurt mixture into bag. Seal and turn chicken to fully coat.
4 Place chicken in refrigerator 2 hours.
5 Remove chicken and mango mixture from refrigerator. Remove chicken from bag to plate. Discard marinade. Allow mango topping to sit at room temperature while chicken cooks.
6 Preheat grill to medium high. Coat grill grates with cooking spray. Grill chicken 3 minutes per side, until chicken is thoroughly cooked.
7 Place chicken on small bed of romaine lettuce on serving plates. Spoon mango topping on top or serve on side. Garnish with sprig of cilantro.

To cook in broiler: coat broiler pan with cooking spray. Cook chicken 5 minutes per side, until chicken is cooked thoroughly. Nutrional information is based upon using all ingredients. Some of the marinade is discarded.