Post by Jay on Jul 16, 2005 20:06:49 GMT -6
Chicken and Fruit Salad with Mango Vinaigrette
INGREDIENTS:
2 to 3 mangos
12 ounces skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (see below)
2 green onions, thinly sliced
DIRECTIONS:
Pit, peel, and slice the mangoes. Measure 1-1/2 cups for
use in the vinaigrette; set remaining slices aside for salad.
Rinse chicken; pat dry with paper towels. Stir together the
curry, salt, and pepper. Rub chicken with curry mixture.
Grill chicken on the rack of an uncovered grill directly
over medium coals about 12 to 15 minutes or until tender
and no longer pink, turning once halfway through grilling.
(Or, place chicken on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat for 10 to 12 minutes,
turning once.) Cool chicken slightly; slice into 1/4-inch
strips. Arrange greens on individual dinner plates. Top with
chicken strips, melon, strawberries, and reserved mango slices.
Drizzle each salad with some of the Mango Vinaigrette. Sprinkle
green onion over all.
MANGO VINAIGRETTE:
In a blender container or food processor bowl, combine the
1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice
vinegar or white wine vinegar, 2 teaspoons honey, and 1
teaspoon Dijon-style mustard. Cover and blend or process
until smooth. Cover and chill until serving time. Makes about
1-1/4 cups.
Total Yield: 4 Servings
Nutrition facts per serving: 232 calories, 3 g total fat
(1 g saturated fat), 45 mg cholesterol, 154 mg sodium,
34 g carbohydrate, 5 g fiber, and 19 g protein.
Jay
INGREDIENTS:
2 to 3 mangos
12 ounces skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (see below)
2 green onions, thinly sliced
DIRECTIONS:
Pit, peel, and slice the mangoes. Measure 1-1/2 cups for
use in the vinaigrette; set remaining slices aside for salad.
Rinse chicken; pat dry with paper towels. Stir together the
curry, salt, and pepper. Rub chicken with curry mixture.
Grill chicken on the rack of an uncovered grill directly
over medium coals about 12 to 15 minutes or until tender
and no longer pink, turning once halfway through grilling.
(Or, place chicken on the unheated rack of a broiler pan.
Broil 4 to 5 inches from the heat for 10 to 12 minutes,
turning once.) Cool chicken slightly; slice into 1/4-inch
strips. Arrange greens on individual dinner plates. Top with
chicken strips, melon, strawberries, and reserved mango slices.
Drizzle each salad with some of the Mango Vinaigrette. Sprinkle
green onion over all.
MANGO VINAIGRETTE:
In a blender container or food processor bowl, combine the
1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice
vinegar or white wine vinegar, 2 teaspoons honey, and 1
teaspoon Dijon-style mustard. Cover and blend or process
until smooth. Cover and chill until serving time. Makes about
1-1/4 cups.
Total Yield: 4 Servings
Nutrition facts per serving: 232 calories, 3 g total fat
(1 g saturated fat), 45 mg cholesterol, 154 mg sodium,
34 g carbohydrate, 5 g fiber, and 19 g protein.
Jay