Honey-yogurt chicken with mango salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Low-fat plain yogurt |
| 1 | tablespoon | Honey |
| 1½ | teaspoon | Minced garlic |
| 1½ | teaspoon | Minced shallots |
| ½ | teaspoon | Ground cumin and ground coriander; EACH |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Fresh lime juice |
| 4 | Skinless (4 oz.) boneless chicken breast halves; tenderloins removed | |
| 1 | small | Ripe mango; pitted, peeled, diced (1 1/4 cups) |
| 3 | tablespoons | Diced red onion |
| 3 | tablespoons | Chopped cilantro |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Jalapeno chilie; seeded/minced |
| ¼ | teaspoon | Black pepper and salt; EACH |
| Vegetable oil; for brushing | ||
| ½ | teaspoon | Salt |
| 8 | cups | Mesclun (Mixed Baby Greens); loosely packed |
Directions
MARINADE AND DRESSING
MANGO SALSA
Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper. For dressing, remove ⅓ 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 3½ 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@...> on Jan 15, 1998