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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Not your same old chicken salad. Definitely a more zesty version here. Raisins, pineapple, mint sprigs, and more. Topped with a tangy Indian-style dressing. Requires a bit of work, but well worth the effort! Ingredients:
4 (4 oz) chicken breast halves, skinless and boneless |
8 cups mixed salad greens |
1/2 red onion, sliced thin |
1/2 cup raisins |
1/2 cup slivered almonds, blanched |
4 sprigs fresh mint |
3/4 cup canned pineapple tidbits, drained |
1 (8 oz) container yogurt, mango flavored |
2 tbsp garam masala |
1 tbsp curry powder |
1 1/2 tbsp ground cumin |
2 tsp lemon juice |
4 lime wedges |
Directions:
1. Combine honey mustard dressing, curry powder and ground cumin in a small sized bowl. Place in the refrigerator, covered, until ready to serve.
2. In a baking dish, stir together garam masala, yogurt, and lemon juice. Add the chicken to the dish, turn to coat well. Cover, and refrigerate for at least 1 hour, turning from time to time.
3. Preheat an outdoor grill at high heat. Oil the grill grate, lightly with a brush and grill chicken until done, around 6-8 minutes per side.
4. Mix together pineapple, onion, raisins, and almonds in a small sized bowl.
5. Now, in a large bowl, mix the greens with dressing and 3/4 of the pineapple mixture. Separate the salad evenly among 4 plates and sprinkle equal amounts of the almond mixture onto each salad. Place the grilled chicken on top of each, then garnish with a mint sprig and a lime wedge. Serve.
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