Recipe: Curried Chicken Naan

2 servings

- 1 cup cooked chicken breast, diced

- 1 green onion, chopped

- ¼ cup diced mango or apple, or 1/3 cup halved grapes

- 1 teaspoon red curry paste (see Kitchen Notes *)

- 3 tablespoons light mayonnaise

- 2 tablespoons plain low-fat yogurt

- 1 teaspoon lime juice

- ¼ to ½ teaspoon kosher salt

- 2 naan bread, warmed (see Kitchen Notes **)

- Optional: ¼ cup stemmed cilantro leaves

1. Combine chicken, green onion and fruit. Put curry paste into a bowl, add mayonnaise and mix with the back of a spoon until blended. Stir in yogurt, lime juice and salt. Combine chicken mixture and dressing.

2. Cut each naan in half crosswise. Spoon curried chicken on 2 pieces of naan and top with cucumber slices and cilantro leaves. Top with remaining naan and serve.

Times Kitchen Notes:

* Thai red curry paste is sold in tubs or jars and can be found in the Asian section of well-stocked grocery stores. If necessary, replace with ½ teaspoon curry powder and 1/8 teaspoon cayenne pepper.

** We used Tandoori Naan from Indian Life.