Mango and Chicken Salad With Buttermilk Dressing

• Salad
• cooked boneless skinless chicken breasts↗1 1⁄2 lbs
• mangoes2

  cut into 1/2 inch by 1 inch pieces

• lychees12

  quartered (canned work fine)

• red peppers↗2

  cut into 1/2 inch strips

• green lettuce leaves↗4 -6 cups
• Dressing
• low-fat buttermilk↗1⁄2 cup
• plain nonfat yogurt or 1/2 cup low-fat yogurt↗1⁄2 cup
• fresh orange juice↗1 tablespoon
• lemon↗1⁄2
• fresh dill or 1 teaspoon dried dill↗1 teaspoon
• cumin↗1 pinch
• salt↗
• black pepper↗

Step-by-step instructions

1. 1

   Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.

2. 2

   Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.

3. 3

   Add the peppers to the bowl with chicken and fruit.

4. 4

   Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.

5. 5

   You can do the steps above earlier and finish the salad off just before serving.

6. 6

   Combine the chicken, peppers and fruit with the dressing.

7. 7

   Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.

8. 8

   Enjoy!