Source: dLife

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

Servings

1.0
1 each  fresh mango 0.25
0 1/4 each  red onion 0.5
0 1/2 cup  canned pineapple tidbits 2.0
2 each  medium garlic cloves 0.25
0 1/4 tsp  black pepper 0.25
0 1/4 tsp  salt 0.25
0 1/4 cup  fresh cilantro 1.0
1 each  cooking spray 1.0
1 lb  boneless skinless chicken breasts 6.0
6 cup  romaine lettuce 8.0
8 oz  plain yogurt, whole milk

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.