Curried Chicken Salad with Sliced Mangoes and Mixed Greens
This recipe serves: 4

Preparation time : 15 minutes
Cooking time : 20 minutes

1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
Juice of 1 lemon
2 sprigs fresh thyme
4 boneless, skinless chicken breasts about 4 ounces each
1 tablespoon canola or peanut oil
1/2 onion, finely chopped
1 tablespoon curry powder
1/2 cup non-fat sour cream
freshly ground black pepper
8 cups mixed salad greens
2 mangoes, peeled, pitted and sliced
2 limes, cut into wedges

In a large saucepan combine the wine, salt, peppercorns, lemon juice and
thyme. Add the chicken breasts and enough water to cover them. Bring the
liquid
to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat
and let the chicken cool in the liquid.
Heat the oil in a small saucepan over medium-low heat. Add the onion and
cook until the onion is very soft, about 5 minutes. Add the curry powder
and
cook for 2 more minutes. Remove from heat and cool.
When the chicken is cool enough to handle, remove it from the liquid.
(Discard the liquid.) Cut the chicken into small pieces, place it in a
bowl and
toss it with the curried sour cream. Season to taste with salt and pepper.
Refrigerate until ready to serve.
Divide the salad greens among 4 plates. Top the greens with the chicken
salad, sliced mango and lime wedges and serve.


Serving Size 1 salad

Nutrition Facts Amount Per Serving Calories 319 Total Fat 6 g Saturated
Fat 1 g Protein 31 g Total Carbohydrate 34 g Dietary Fiber 6 g Sodium
787 mg Percent Calories from Fat 15% Percent Calories from Protein 37%
Percent Calories from Carbohydrate 40%
SOURCE: FOODFIT.COM

FROM ANN IN FLA

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