Caribbean Chicken Salad
|Pineapple juice||1 1⁄2 Cup (24 tbs), divided|
|Boneless skinless chicken breast halves||4|
|Vanilla low fat yogurt||1 Cup (16 tbs)|
|Mango chutney/Orange marmalade||3 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
1. Pour 1 cup pineapple juice into a shallow, non-metallic dish. Add chicken, turning to coat both sides. Cover and refrigerate for 30 minutes.
2. In a small bowl, stir together remaining pineapple juice, yogurt, chutney and lemon peel; set aside.