Page 17 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Chicken Salad
with Curry Vinaigrette
Curry and yogurt add an unexpected richness to this delectably healthy salad packed with protein and fresh veggies.
Difficulty
Prep time
20 minutes
Cook time
10 minutes
Ingredients
• 1 cup (250 ml) plain yogurt
• 1⁄4 cup (60 ml) 10% cream
• 2 tbsp (30 ml) mango chutney
• 2 tbsp (30 ml) green onions, finely chopped • 1 tsp (5 ml) curry powder
• 2 tbsp (30 ml) apple cider vinegar
• 2 tbsp (30 ml) shallots, minced
• 2 chicken breasts
• Romaine lettuce, washed and torn
• 1 cup (250 ml) cherry tomatoes
• 1 English cucumber
• 1 large carrot, julienned
• Salt and pepper
Preparation
• Preheat barbecue.
• In a bowl, combine yogurt, cream, chutney, onion, curry powder, vinegar, and shallot. Brush chicken breasts with 2 tablespoons of the vinaigrette and place on hot grill.
• With the barbecue lid down, cook over medium heat for 10 minutes, or until chicken is no longer pink inside, turning halfway through. Remove from grill and slice
into strips.
• In a large salad bowl, combine chicken, lettuce, tomatoes, cucumber, and carrots. Toss lightly with curry vinaigrette. Salt and pepper to taste.
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