| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Ripe papaya |
| 1 |
|
Ripe mango |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Curry powder |
| 1 |
|
100 gram bag salad leaves |
| 4 |
|
Ready cooked chicken breasts |
| 2 |
tb |
Poppy seeds |
|
|
Seasoning |
INSTRUCTIONS
Peel mango, cut flesh from either side of stone and cut into strips. Peel
papaya, cut in half and remove seeds, cut into strips.
To make the vinaigrette use remaining mango round the stone and half of the
sliced papaya. Place in a food processor with olive oil, wine vinegar,
curry powder, salt and pepper. whiz until smooth.
To serve, arrange salad leaves on a plate. Slice chicken breasts and fan
out over the leaves. Pour vinaigrette on to the chicken, sprinkle with
poppy seeds and decorate with the mango and papaya.
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