Healthy Lifestyle Cooking
Chicken Salad with Mango Vinaigrette
Ingredients:
2 medium mangoes
1/2 teaspoon curry powder
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
12 ounces skinless, boneless chicken breast halves
6 cups torn mixed greens
1/2 of a medium cantaloupe, seeded, peeled, and cut into 1-inch chunks
1 cup raspberries
1 small apple, cored and sliced
2 julienne onions, thinly bias-sliced
Mango Vinaigrette:
1 cup mango cubes
3 tablespoons orange juice
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
In a small bowl, stir together the curry powder, pepper, and salt. Sprinkle chicken evenly with curry mixture; rub in with your fingers. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (165°F), turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) (Or preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until tender and no longer pink [170°F], turning once.) Cool chicken slightly; slice into 1/4-inch-wide strips. Arrange greens on four dinner plates. Top greens with chicken strips, cantaloupe, raspberries and apple slices. Drizzle salads with mango vinaigrette. Sprinkle green onions over.
For the mango vinaigrette: In a blender or food processor, combine 1 cup mango cubes, 3 tablespoons orange juice, 2 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 (up to 2 hours).