Ingredients

• ¾ lb Deli chilled fried chicken tenders
• 1 mango
• 1 lime, for juice
• 1 head Bibb (or iceberg) lettuce
• 3 tablespoons mango chutney (or sweet and sour sauce)
• 2 tablespoons peach preserves
• 3 tablespoons low-fat plain yogurt
• 2 tablespoons light mayonnaise
• 1 (12 oz) bag broccoli slaw
• ½ cup golden raisins
• 2 tablespoons sunflower seeds

Steps

1. Cut chicken tenders into thin slices. Cut mango sides away from pit; scoop out flesh and slice (1 ½ cups). Juice lime (1 tablespoon). Remove lettuce core; separate individual leaves.
2. Whisk chutney, preserves, and lime juice in medium bowl until smooth. Stir in yogurt and mayonnaise until blended.
3. Add broccoli slaw, chicken, mango, and raisins; toss to coat. Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve.

Ingredients

• ¼ cup peach preserves, divided
• ¼ cup golden raisins, divided
• 1 (8.8 oz) package naan (or flatbread)
• Cooking spray

Steps

1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons each peach preserves and raisins on one-half of each naan; fold over.
2. Coat naan with spray and place in pan; cover and cook 2–3 minutes each side until golden. Let stand 3–5 minutes to cool. Cut in half and serve.