Grilled Chicken with a Far-Eastern Flair

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.
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Cheese: Marble   Course: Mains

Makes 4 Servings

INGREDIENTS

1 cup | 250 mL
plain yogurt

1/4 cup | 60 mL
10 % cream

2 tbsp | 30 mL
smooth mango chutney

2 tbsp | 30 mL
finely chopped green onions

1 tsp | 5 mL
curry powder

4 boneless, skinless chicken breasts

Tre Stelle Marble Cheese, cut into matchsticks

10 cups | 2.5 L
mixed salad greens or

Romaine lettuce

2 cups | 500 mL
cherry tomato, halved

1 1/4 cups | 310 mL
thinly sliced English cucumber

1/2 cup | 125 mL | carrots, julienned

Tip

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.

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, Tre Stelle 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.

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Tagged:chicken

Created By: Dairy Farmers of Canada www.dairygoodness.ca

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