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Ingredientes
- 2 x to 3 mangos
- 12 ounce skinless, boneless chicken breast halves
- 1/2 tsp curry pwdr
- 1/8 tsp salt
- 1/4 tsp coarsely grnd pepper
- 6 c. torn mixed greens
- 1/2 med cantaloupe, seeded, peeled, cut in 1 inch chunks
- 1 c. halved or possibly sliced strawberries
- 1 x recipe Mango Vinaigrette (see below)
- 2 x green onions, thinly sliced
Direcciones
- Pit, peel, and slice the mangoes. Measure 1 1/2 c. 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 mix. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 min or possibly till tender and no longer pink, turning once halfway through grilling. (Or possibly, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 min, turning once.) Cold 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 possibly food processor bowl, combine the 1 1/2 c. mango, 1/4 c. orange juice, 3 Tbsp. rice vinegar or possibly white wine vinegar, 2 tsp. honey, and 1 tsp. Dijon-style mustard. Cover and blend or possibly process till smooth. Cover and refrigeratetill serving time. Makes 1 1/4 c.. Total
- Yield: 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 283 | 75% |
| Total Fat 31.48g | 39% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 3220mg | 134% |
| Potassium 399mg | 11% |
| Total Carbs 14.04g | 4% |
| Dietary Fiber 7.9g | 26% |
| Sugars 5.77g | 4% |
| Protein 15.53g | 25% |
