Curried Chicken Salad

Ingredients
4 medium (about 1 pound) skinless, boneless chicken-breast halves
1 medium onion, cut into quarters
1/4 cup(s) mango chutney
2 medium celery stalks
1 large mango
1 medium Granny Smith apple
1/3 cup(s) plain nonfat yogurt
1/4 cup(s) reduced-fat cholesterol-free mayonnaise dressing
2 tablespoon(s) golden raisins
2 teaspoon(s) curry powder
1 1/2 teaspoon(s) grated peeled gingerroot
1/4 teaspoon(s) salt
Lettuce leaves
Directions
Place chicken breasts in 10-inch skillet. Add onion and enough water to cover the chicken; over high heat, heat to boiling. Remove skillet from heat; cover skillet and let chicken sit in poaching liquid for 20 minutes or until chicken loses its pink color throughout. Remove chicken to plate; cool until easy to handle.
Meanwhile, chop chutney and celery. Peel mango. Cut mango and unpeeled apple into 1/2-inch chunks. In large bowl, combine chutney, celery, mango, apple, yogurt, mayonnaise dressing, raisins, curry powder, ginger, and salt.
When chicken is cool, cut into 1/2-inch chunks. Add chicken to mixture in bowl; toss to coat. Serve chicken salad on lettuce.