Curried Chicken, Cantaloupe and Mango Salad

Servings: 6

Author:

Salad Gluten Free dairy free gfcf chicken & turkey

Instructions

1 Finely zest the lime and squeeze the juice. In large zip-close bag, mix 1
tablespoon lime juice and 1/2 teaspoon lime zest with half of the coconut yogurt
(3 ounces), curry powder, crystalized ginger, 3/4 teaspoon salt, and crushed red
pepper flakes. Add chicken, mixing around to coat with marinade. Remove as much
air as possible, seal and place in the refrigerator for at least one hour. Turn
occasionally.
2 Meanwhile, prepare salad: In medium bowl, with rubber spatula, gently stir
cantaloupe and mango with cilantro, 1 tablespoon lime juice, 1/4 teaspoon lime
peel, and 1/4 teaspoon salt. Refrigerate covered until ready to serve.
3 Mix together remaining 3 ounces plain coconut yogurt, lime zest and juice.
Season with salt and pepper to taste. Use as dressing.
4 Prepare grill or broiler. Remove chicken from marinade; discard marinade. Place
chicken on hot rack. Cover grill and cook chicken 10 to 12 minutes or until
juices run clear when thickest part of breast is pierced with tip of knife,
turning chicken over once. Alternatively, cook chicken using broiler until
cooked through. Transfer chicken to cutting board; cool slightly until easy to
handle, then cut into long thin slices.
5 To serve, arrange salad greens on 6 plates; top with cantalope-mango mixture and
sliced chicken. Serve with a drizzle of coconut yogurt-lime dressing, and lime
wedges and toasted coconut, if desired.