Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Chicken And Fruit Salad With Mango Vinaigrette
Famous Authors (View All Authors)
Salads And Dressings - Chicken And Fruit Salad With Mango Vinaigrette Post by :fdiohhndfhonnd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2326

Click below to download : Salads And Dressings - Chicken And Fruit Salad With Mango Vinaigrette (Format : PDF)

Salads And Dressings - Chicken And Fruit Salad With Mango Vinaigrette

2 to 3 mangos
12 ounces skinless boneless chicken breast halves
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarse ground pepper
6 cups torn mixed greens
1/2 medium cantaloupe -- cut in 1" chunks
1 cup halved or sliced strawberries
Mango Vinaigrette:
1/4 cup orange juice
3 tablespoons rice vinegar or white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
2 green onions -- thinly sliced


Pit, peel and slice mangoes. Measure 1-1/2 cups for use in vinaigrette; set aside remaining slices for salad.

Preheat grill.

Rinse chicken; pat dry with paper towels. Stir together curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on rack of an uncovered grill directly over medium coals about 13 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. Cool chicken slightly; slice into 1/4" thin strips.

Arrange greens on individual dinner plates. Top with chicken strips,melon,strawberries, and reserved mango slices. Drizzle with Mango Vinaigrette. Sprinkle green onion over all.

For vinaigrette, combine reserved 1-1/2 cups mango, orange juice, vinegar, honey and mustard in blender or food processor. Cover and blend till smooth. Cover and chill till serving time. Makes about 1-1/4 cups.
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Chicken And Grape Salad Salads And Dressings - Chicken And Grape Salad

Salads And Dressings - Chicken And Grape Salad
1-1/2 cups diced cooked chicken (even turkey) 4 strips bacon, cooked and crumpled 1 can (8 oz.) water chestnuts, sliced and drained 1/2 Cup thinly sliced celery 1 cup green or red grapes, cut in half 1 small can of sliced olives (optional) Dressing; 3/4 Cup mayonnaise 1 to 2 Tablespoons dried parsley flakes 2 teaspoons finely minced onion 1 teaspoon lemon juice 1/4 teaspoon ground ginger Dash of Worcestershire souce Salt and pepper to taste Combine the first six ingredients in a large bowl (and the sliced olives if you use them). Set aside.
PREVIOUS BOOKS

Salads And Dressings - Chicken And Black Bean Salad Salads And Dressings - Chicken And Black Bean Salad

Salads And Dressings - Chicken And Black Bean Salad
Categories : Salads Amount Measure Ingredient -- Preparation Method 1/3 Cup olive or veg oil 2 Tbl. lime juice or vinegar 2 Tbl. chopped fresh parsley or cilantro 1-1/2 tsp. sugar 1 garlic clove, minced 1/2 tsp. chili powder 1/2 tsp. salt, optional 1/4 tsp. pepper 1 (15 oz.) can black beans, rinsed and drained 1 (11 oz.) can corn, drained 1 medium sweet pepper, julienned 1/3 Cup sliced green onions 6 Cups torn romaine 1 1/2 Cups cooked chicken strips In a jar with a tight-fitting lid, combine the first eight ingredients; shake well and set
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT