Grilled chicken and tropical fruits with a mouth-watering curry sauce make this salad especially appealing to children. It makes a great lunch or light dinner, especially when served with steamed rice.
4 skinless and boneless chicken breasts, cut into 2,5/XNUMX-inch cubes;
1 peeled pitted mango, cut into 2,5/XNUMX-inch cubes
1 peeled pineapple, cut into 2,5/XNUMX-inch cubes
4 cups of green salad.
Cooking Chicken Salad:
The first step in the recipe is to whisk the coconut milk, curry paste, orange zest, and orange juice in a bowl and pour 1/2 cup of the mixture into a separate bowl. In a resealable plastic bag, combine chicken pieces with half of the marinade from a bowl. Place the fruit and remaining marinade in another plastic bag. Leave to marinate at room temperature for 15 to 30 minutes.
Next, prepare the chicken, heat the grill or roasting pan to medium-high heat, and oil the wire rack. Place chicken and fruit pieces on separate skewers.
Cook the grilled chicken skewers for 3-4 minutes on each side, turning once until the chicken is cooked through. Cook the fruit skewers for 2 minutes on each side, turning once, until the fruit is visible from grilling. Remove the meat and fruit from the skewers, place them on the salad and drizzle with the remaining marinade.
The recipe is for 4 servings.Nutritional value for 1 serving (in brackets is the percentage of the daily value): Calories 498 Protein 65 g (129%) Carbohydrates 28 g (9%) Total Fat 14 g (22%) Saturated Fat 10 g (51% DV) Cholesterol 156 mg (52%) Sodium 189 mg (8%) Vitamin A (41%) Vitamin C (122%) Iron (24%) Calcium (7%)
Percent Daily Values are based on a 2000 calorie diet. Your rate may be higher or lower.