Chicken and Fruit Salad with Mango Dressing
2 to 3 mangos
12 ounces skinless, boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (see below)
1 green onion, thinly sliced
Pit, peel and slice the mangoes. Measure 1 1/2 cups 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
mixture. Grill
chicken on the rack of an uncovered grill directly over medium coals
about 12
to 15 minutes or until tender and no longer pink, turning once halfway
through
grilling. (Or, place chicken on the unheated rack of a broiler
pan. Broil 4
to 5 inches from the heat for 10 to 12 minutes, turning once.) Cool
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 akkl
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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