Watercress and grilled chicken salad w/ mangoes & grapes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Curry powder |
| ¾ | cup | Olive oil |
| 3 | tablespoons | Lime juice |
| 3 | teaspoons | Chili pepper; minced |
| Salt & pepper to taste | ||
| 4 | Chicken breasts; boneless | |
| 1 | bunch | Watercress; trimmed |
| 2 | Mangoes; peeled, pitted & | |
| . diced large | ||
| ½ | cup | Seedless green grapes; |
| . halved | ||
| 1 | Red bell pepper; diced large | |
Directions
1. In a small bowl, combine the curry powder, olive oil, lime juice, chili pepper, salt and pepper. Whisk together to combine well, then set aside.
2. Sprinkle the chicken breasts with salt & pepper, and then grill over a medium-hot fire until cooked through, about 5 to 7 minutes on each side. Check for doneness by slicing into one breast to be sure it is opaque throughout. Remove from the heat, allow to cool to room temperature and slice thinly.
3. In a large bowl, combine the chicken, watercress, mangoes, grapes and bell pepper. Stir the dressing very well, add just enough to moisten the ingredients, and then toss well and serve.
Nutritional Information per serving: 530 calories, 30g fat, 40g protein, 25g carbohydrates, 100mg cholesterol, 145mg sodium ** New York Times - Living Arts section - 2 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95