Grilled Chicken with a Far-Eastern Flair
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Grilled Chicken with a Far-Eastern Flair
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 528 |
| pro | 55 g |
| carb | 15 g |
| fat | 27 g |
| fibre | 3 g |
| sodium | 641 mg |
| % RDI: | - |
| calcium | 55 |
| niacin | 78 |
| vit A | 71 |
| phosphorus | 68 |
| vit B12 | 67 |
- Preparation time: 30 mins
- Cook time : 20 - 25 mins
Yogurt, mango and curry lend an exotic touch to this colourful, elegant dish. Replace the chicken with ham or personalize your salad with your favourite brand cheese.
Ingredients
-
1 cup (250 mL) plain yogurt1/4 cup (50 mL) 10 % cream
2 tbsp (30 mL) smooth mango chutney (or to taste)
2 tbsp (30 mL) finely chopped green onions
1 tsp (5 mL) curry powder (or to taste)
4 boneless, skinless chicken breasts
½ lb (250 g) Canadian Farmers Marble cheese cut into matchsticks
10 cups (2.5 L) mixed salad greens or Romaine lettuce
2 cups (500 mL) cherry tomato halves
1-1/4 cups (300 mL) thinly sliced English cucumber
1/2 cup (125 mL) carrots cut into matchsticks
Preparation
Combine yogurt, cream, chutney, onions and curry powder in a medium-sized bowl. Stir until well mixed. Remove 2 tbsp (30 mL) curried yogurt dressing and set remainder aside.
Brush chicken with the 2 tbsp (30 mL) curried yogurt dressing and place on preheated grill. Cook with lid closed over medium heat for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.
Combine chicken, salad greens, Canadian Farmers Marble cheese, tomatoes, cucumber and carrots in a large salad bowl. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.
Makes 4 servings.
Brush chicken with the 2 tbsp (30 mL) curried yogurt dressing and place on preheated grill. Cook with lid closed over medium heat for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.
Combine chicken, salad greens, Canadian Farmers Marble cheese, tomatoes, cucumber and carrots in a large salad bowl. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.
Makes 4 servings.
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