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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing. Ingredients:
1 cup honey mustard dressing |
1 1/2 tablespoons ground cumin |
1 tablespoon curry powder |
1 (8 ounce) container mango yogurt |
2 tablespoons garam masala |
2 teaspoons lemon juice |
4 (4 ounce) skinless, boneless chicken breast halves |
1/2 red onion, thinly sliced |
1/2 cup raisins |
1/2 cup blanched slivered almonds |
3/4 cup drained canned pineapple tidbits |
8 cups mixed salad greens |
4 sprigs fresh mint |
4 wedges lime |
Directions:
1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
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