Yield: 1 servings
|2 tablespoons||Olive oil|
|2 tablespoons||Curry powder|
|1||100 gram bag salad leaves|
|4||Ready cooked chicken breasts|
|2 tablespoons||Poppy seeds|
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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Carlton Food Network
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