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.Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes 4 Servings
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
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.