Honey-Yogurt Chicken With Mango Salsa Recipe - Cooking Index
Honey-Yogurt Chicken With Mango Salsa Recipe - Cooking Index
| Marinade and Dressing | ||
| 3/4 cup | 177ml | Low-fat plain yogurt |
| 1 tablespoon | 15ml | Honey |
| 1 1/2 teaspoons | 7.5ml | Minced garlic |
| 1 1/2 teaspoons | 7.5ml | Minced shallots |
| 1/2 teaspoon | 2.5ml | Ground cumin and ground coriander - each |
| 1/2 teaspoon | 2.5ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Black pepper |
| 1 tablespoon | 15ml | Fresh lime juice |
| 4 | Skinless - (4 oz.) boneless chicken breast halves | |
| Tenderloins removed | ||
| Mango Salsa | ||
| 1 | Ripe mango - pitted/peeled/diced (small) (1 1/4 cups) | |
| 3 tablespoons | 45ml | Diced red onion |
| 3 tablespoons | 45ml | Chopped cilantro |
| 2 tablespoons | 30ml | Fresh lime juice |
| 1 tablespoon | 15ml | Jalapeno chile - seeded/minced |
| 1/4 teaspoon | 1.3ml | Black pepper and salt - each |
| Vegetable oil - for brushing | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 8 cups | 880g / 31oz | Mesclun - (mixed baby greens), loosely packed |
Marinade: In a small bowl, combine yogurt, honey, garlic, shallots, cumin, coriander, chili powder and pepper. For dressing, remove 1/3 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 3 1/2 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.
Recipe by Chef Rich Koby, Flying V Bar and Grill, Loews Ventana Canyon Resort, Tucson, AZ
Source:
McCall's magazine, 6-97, Spa Specials
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