Name: Chutney Chicken Salad
Ingredients: 4 medium skinless, boneless chicken breast halves (about 1 to 1 1/4 pounds total); 1 small onion; 4 teaspoons lime juice or lemon juice; 2 teaspoons curry powder; ¼ teaspoon garlic salt; 6 cups torn mixed greens; 1 medium cucumber, seeded and chopped; 1 medium carrot, cut into julienne strips; 1 medium tomato, cut into thin wedges; ½ of a medium red sweet pepper, chopped; ½ cup chopped, peeled jicama (a crisp root vegetable thats also called Mexican potato); Nonstick spray coating

To use your broiler:

Spray the unheated rack of a broiler pan with nonstick coating. Broil chicken 4 to 5-inches from the heat for 12 to 15 minutes or till no longer pink and juices run clear. Turn once.

Tips

If you cant find jicama, use more carrot and sweet pepper. To test for medium heat on the grill, you should be able to hold your hand over the heat at the height of the food for 3 to 4 seconds before you have to pull it away.

Chutney Dressing

Ingredients

¼ cup rice vinegar or white wine vinegar
3 tablespoons chutney
1 tablespoon Dijon-style mustard
2 teaspoons sugar
1 teaspoon finely shredded lime or lemon peel
1 clove garlic
⅛ teaspoon pepper
2 tablespoons olive oil

Directions

Step 1
In a food processor bowl or blender container, combine rice vinegar or white wine vinegar;chutney; Dijon-style mustard; sugar; finely shredded lime or lemon peel; garlic, quartered; and pepper. Cover and process or blend till nearly smooth. Gradually add olive oil to mixture in food processor or blender, processing or blending till combined.

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Chutney Chicken Salad

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Recipe Summary