Accompany this fruity chicken salad with thin wedges of cantaloupe and honeydew melon and whole strawberries - and don't forget a basket of muffins.

If time permits, refrigerate for at least an hour or up to a day before serving.

Chicken

2 cups chicken broth (one 14 ½-ounce can)
Water, as necessary
1 carrot, sliced
¼ cup sliced onion
2 sprigs fresh flat-leaf parsley
1 bay leaf
16 ounces boneless, skinless chicken breast halves

Mango Chutney Dressing

3 tablespoons low-fat plain yogurt
2 tablespoons mayonnaise
2 tablespoons mango chutney (see Tip)
1 tablespoon fresh lemon or lime juice
1 teaspoon lemon or lime zest
¼ teaspoon freshly ground pepper, or to taste

To complete the recipe

½ cup halved seedless green or red grapes (about 3 ounces)
2 scallions, chopped
8 leaves romaine lettuce
Garnish: wedges of cantaloupe and honeydew melon, strawberries, toasted sliced almonds

Pour the chicken broth into a medium sauté pan; add enough water so that the liquid is about 1 ½ inches deep (when it is added, the chicken should be covered by about ½ inch water). Add the carrot, onion, parsley, and bay leaf. Bring the liquid a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.

With a slotted spoon, remove the chicken from the sauté pan. Cut it into 1-inch squares and place on a plate to cool. (Discard the carrot, onion, parsley, bay leaf, and poaching liquid.)

Meanwhile, in a medium bowl, stir together the Mango Chutney Dressing ingredients. Taste and adjust the seasonings. Add the grapes, scallions, and chicken; stir until the dressing is evenly distributed.

To assemble the servings, line 4 plates with romaine lettuce leaves. Top each with a mound of chicken salad.

Advance preparation

The dressing will keep for up to 2 days in a tightly closed container in the refrigerator. If time permits, after the salad has been prepared, cover and refrigerate for at least an hour (or up to 1 day) to allow the flavors to blend.