| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry, Healthwise, Main dishes, Marinades, Sauces |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Low-fat plain yogurt |
| 1 |
tb |
Honey |
| 1 1/2 |
ts |
Minced garlic |
| 1 1/2 |
ts |
Minced shallots |
| 1/2 |
ts |
Ground cumin and ground coriander; EACH |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Black pepper |
| 1 |
tb |
Fresh lime juice |
| 4 |
|
Skinless (4 oz.) boneless chicken breast halves; tenderloins removed |
| 1 |
sm |
Ripe mango; pitted, peeled, diced (1 1/4 cups) |
| 3 |
tb |
Diced red onion |
| 3 |
tb |
Chopped cilantro |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Jalapeno chilie; seeded/minced |
| 1/4 |
ts |
Black pepper and salt; EACH |
|
|
Vegetable oil; for brushing |
| 1/2 |
ts |
Salt |
| 8 |
c |
Mesclun (Mixed Baby Greens); loosely packed |
INSTRUCTIONS
MARINADE AND DRESSING
MANGO SALSA
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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