Side Pannel
Honey-Yogurt Chicken with Mango Salsa
Honey-Yogurt Chicken with Mango Salsa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Marinades & Rubs, Main Dish, Sauces, Poultry
Ingredients List
- ---------------------------MARINADE AND DRESSING---------------------------
- 3/4 c Low-fat plain yogurt
- 1 tb Honey
- 1 1/2 ts Minced garlic
- 1 1/2 ts Minced shallots
- 1/2 ts Ground cumin and ground
- -coriander; EACH
- 1/2 ts Chili powder
- 1/2 ts Black pepper
- 1 tb Fresh lime juice
- 4 Skinless (4 oz.) boneless
- -chicken breast halves;
- -tenderloins removed
Directions
MANGO SALSA
1 sm Ripe mango; pitted, peeled,
-diced (1 1/4 cups)
3 tb Diced red onion
3 tb Chopped cilantro
2 tb Fresh lime juice
1 tb Jalapeno chilie;
-seeded/minced
1/4 ts Black pepper and salt; EACH
Vegetable oil; for brushing
1/2 ts Salt
8 c 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.
Makes 4 servings.
Per serving: 236 calories, 4 grams fat, 65 mg. cholesterol, 521 mg. sodium
1 sm Ripe mango; pitted, peeled,
-diced (1 1/4 cups)
3 tb Diced red onion
3 tb Chopped cilantro
2 tb Fresh lime juice
1 tb Jalapeno chilie;
-seeded/minced
1/4 ts Black pepper and salt; EACH
Vegetable oil; for brushing
1/2 ts Salt
8 c 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.
Makes 4 servings.
Per serving: 236 calories, 4 grams fat, 65 mg. cholesterol, 521 mg. sodium
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