Yogurt, mango and curry create a sweet, tasty and exotic grilled chicken salad.
Tips:
Substitute grilled ham for chicken and spinach leaves for mixed greens or Romaine lettuce. Replace the mango chutney by apricot or peach jam. Add few drops of tabasco to the jam to spice it up.
Directions for: Grilled Chicken with a Far-Eastern Flair
Ingredients
1 cup (250 mL) plain yogurt
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
lb(s) (250 g) Canadian farmers marble cheese, cut into matchsticks
10 cup (2.5 L) mixed salad greens or romaine lettuce
2 cup (500 mL) cherry tomato halves
1-1/4 cup (300 mL) thinly sliced English cucumber
cup (125 mL) carrots cut into matchsticks
Directions
1. 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.
2. 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.
3. 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.
See more: Indian, Grill, Poultry, Salad, Tomatoes, Eggs/Dairy, Dairy Farmers of Canada, Vegetables, Summer, North American