Warm Curried Chicken & Sweet Potato Salad

The creamy dressing for this warm salad is laced with fresh mint and cilantro. If fresh mint is not easy to come by, substitute 1 tablespoon chopped fresh basil or 1 teaspoon dried mint.

1/2 cup plain fat-free yogurt
1/4 cup chopped cilantro
2 tablespoons minced red onion
1 tablespoon chopped fresh mint
1/4 teaspoon cayenne pepper
2-1/4 teaspoons curry powder
1/4 teaspoon salt
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup orange juice
2 teaspoons olive oil
3/4 pound skinless, boneless chicken breasts
6 cups loosely packed shredded spinach leaves

1 In a small bowl, whisk together the yogurt, cilantro, red onion, mint, and cayenne. Refrigerate until serving time.
2 In a small bowl, stir together the curry powder and salt. In a vegetable steamer, cook the sweet potatoes until tender, about 8 minutes. Transfer the sweet potatoes to a bowl and add the orange juice, 1-1/2 teaspoons of the curry powder mixture, and 1 teaspoon of the oil.
3 Rub the remaining 1 teaspoon curry powder mixture onto both sides of the chicken. In a nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3 minutes per side.
4 Line 4 dinner plates with the spinach and mound the sweet potato mixture on top.
5 Cut the chicken into strips and arrange on top. Drizzle some of the yogurt dressing over each serving and pass the remainder on the side. Makes 4 servings

Makes 4 servings.
Per serving: 224 calories, 3.8g total fat (0.7g saturated), 50mg cholesterol, 4g dietary fiber, 24g carbohydrate, 24g protein, 263mg sodium.