Recipe Summary

30 mins
12 mins
42 mins


Ingredient Checklist


Instructions Checklist
  • Rinse chicken. Pat dry with paper towels. In a blender container, combine the onion, lime or lemon juice, curry powder and garlic salt. Cover and blend till its the consistence of paste.

  • Rub paste mixture on both sides of chicken. Cover; chill for 30 minutes.

  • Prepare Chutney Dressing. Cover and refrigerate till serving time.

For salad:
  • In a large bowl, toss together the greens, plus the cucumber, carrot, tomato, sweet pepper and jicama. Divide among 4 serving plates.

  • To grill chicken, spray the unheated rack of an uncovered grill with nonstick coating. Test for medium coals. Place chicken on the grill rack directly over coals. Grill, uncovered, 12 to 15 minutes or till the chicken is no longer pink and the juices run clear. Turn the chicken once.

  • To serve, slice chicken breasts into 1/4-inch-thick slices and arrange one chicken breast on top of greens on each plate. Shake dressing mixture. Drizzle over chicken-and-greens mixture.

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.

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.

Nutrition Facts

280 calories; fat 11g; cholesterol 59mg; carbohydrates 23g; sodium 299mg.