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Asian Grill

By Carol McDougall, Victoria

Tested till perfect

14 people added this to their Recipe Box
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Asian Grill

This recipe makes 4 servings

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2002 Canada Day Chicken Challenge Runner Up

Ingredients

  • 2/3 cup plain yogurt
  • 1/4 cup lemon juice
  • 1 minced garlic clove
  • 1 tsp grated gingerroot
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 4 chicken breasts, boneless, skinless
  • 8 slices sour dough bread
  • 2 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 1/4 cup mango chutney
  • 1 small sliced onion
  • 1/2 cup sliced English cucumbers, with skin
  • 1/4 thinly sliced sweet red pepper
  • 1/4 cup coarsely chopped fresh coriander

Preparation

In bowl, whisk together yogurt, lemon juice, garlic, ginger, chili powder, salt and turmeric. Add chicken, turning to coat. Cover and refrigerate for 2 hours, turning occasionally.

Discarding marinade, place chicken on greased grill over medium-high heat; close lid and cook, turning once, for 12 minutes or until no longer pink inside.

Toast bread. Stir mayonnaise with mustard; spread over 4 of the slices of toast. Spread chutney over remaining toast. Sandwich chicken, onion, cucumber, green pepper and coriander in toast.

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