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Shredded chicken and diced mango are combined in a spicy yogurt dressing seasoned with Major Grey’s mango chutney, lime juice, turmeric, cayenne pepper, and fresh cilantro. This sweet and spicy chicken salad is delicious served on a bed of baby spinach; toasted coconut makes a great garnish.
Ingredients :-
- 3 tablespoons fresh lime juice
- 1 tablespoon minced garlic
- ⅓ cup safflower oil, plus more for brushing
- ¼ cup chopped fresh mint leaves, plus whole leaves for serving
- Kosher salt and freshly ground pepper
- 4 boneless, skinless chicken-breast halves (about 1 ½ pounds)
- 1 bunch radishes, preferably small
- 1 serrano chile
- 1 bunch watercress, tough lower stems removed
- 1 mango, peeled, pitted, and cut into sticks
- 6 ounces queso fresco or goat cheese, crumbled (1 cup)
Method :-
Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.
