Monday, April 09, 2012

Chicken and Mango Salad

This salad makes a great light dinner or lunch. It's the perfect meal to have following a weekend filled with food and bigger meals (i.e. Passover and Easter this weekend). I modified it slightly from Power Foods as I didn't have all the ingredients called for. Featuring mangos and avocados what could be bad. This salad is a new favourite.

For the chicken:
1/4 cup olive oil
1/4 cup white wine vinegar (red works too)
1 tablespoon dijon mustard
4 skinless boneless chicken halves
coarse salt

For mango dressing:
1 mango, pitted
1 tablespoon curry powder
1 tablespoon white wine vinegar
2 T extra virgin olive oil
If you have, 1/4 cup cilantro, 1/4 cup fresh mint
salt and ground pepper to taste

For Salad:
1 ripe avocado, pitted and sliced into wedges
baby spinach or watercress

-Mix oil, vinegar and mustard and add chicken in a ziploc bag or a shallow pan (covered) and put in the fridge to marinate for at least 2 hours
- Grill chicken 6-8 minutes, or if you don't have a grill, broil approximately 10 minutes per side in the oven
- Blend ingredients for dressing
-Slice chicken crosswise. Arrange on a platter along with avocado, watercress or spinach. Serve with dressing on the side.

No comments:


Related Posts Plugin for WordPress, Blogger...