| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Healthwise, Main dishes, Marinades, Poultry, Sauces |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Low-fat plain yogurt |
| 1 |
T |
Honey |
| 1 1/2 |
t |
Minced garlic |
| 1 1/2 |
t |
Minced shallots |
| 1/2 |
t |
Ground cumin and ground |
|
|
coriander EACH |
| 1/2 |
t |
Chili powder |
| 1/2 |
t |
Black pepper |
| 1 |
T |
Fresh lime juice |
| 4 |
|
Skinless, 4 oz. boneless |
|
|
chicken breast halves |
|
|
tenderloins removed |
| 1 |
|
Ripe mango, pitted peeled |
|
|
diced 1 1/4 cups |
| 3 |
T |
Diced red onion |
| 3 |
T |
Chopped cilantro |
| 2 |
T |
Fresh lime juice |
| 1 |
T |
Jalapeno chilie |
|
|
seeded/minced |
| 1/4 |
t |
Black pepper and salt, EACH |
|
|
Vegetable oil, for brushing |
| 1/2 |
t |
Salt |
| 8 |
c |
Mesclun, Mixed Baby Greens |
|
|
loosely packed |
INSTRUCTIONS
Marinade: In a small bowl, combine yogurt, honey, garlic, shallots,
cumin, coriander, chili powder and pepper. For dressing, remove 1/3
cup of mixture to salad bowl; add lime juice; refrigerate. Pour
marinade into plastic bag; add chicken; seal. Refrigerate for 1 hour.
Salsa: In small bowl, mix all ingredients; refrigerate. Preheat
stovetop grill pan or prepare outdoor grill. Lightly brush pan or
grill rack with oil. Grill chicken 3 1/2 to 4 minutes per side, until
just barely pink in thickest parts; season with salt. Remove to plate;
discard marinade. Toss mesclun with dressing. Divide mesclun among 4
dinner plates; place chicken breast alongside. Spoon on Mango Salsa.
Makes 4 servings. Per serving: 236 calories, 4 grams fat, 65 mg.
cholesterol, 521 mg. sodium Recipe by Chef Rich Koby, Flying V Bar &
Grill, Loews Ventana Canyon Resort, Tucson, AZ Recipe by: McCall's
magazine, 6-97, Spa Specials Posted to MC-Recipe Digest V1 #1012 by
Roberta Banghart <bobbi744@sojourn.com> on Jan 15, 1998
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