Mango Chicken Salad

Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in the same skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.

Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.

Stir in any additional add-ins (see suggestions below—I used all of them!). Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.

Optional add-ins: 2 tablespoons minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar