Caribbean chicken salad

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 12
Servings 4
Time 20 minutes

Ingredients

  • 4
    chicken breasts, deboned, with skin left on
  • 60
    ml
    mango chutney
  • 1
    cucumber
  • 1
    ripe papaw
  • 1
    small watermelon
  • 10
    ml
    red curry paste (or curry powder)
  • 75
    ml
    mayonnaise
  • 120
    ml
    balsamic dressing (see recipe)
  • GARNISH
  • 50
    ml
    alfalfa sprouts
  • 1
    red chilli, seeded and thinly sliced
  • 6
    spring onions
 

Method

30 minutes
 
1. Place the chicken fillets in a roasting pan, spread with the mango chutney and bake in a preheated oven at 200 ºC for 30 minutes until cooked through. 2. Meanwhile, trim and thinly slice the onions and cucumber. Peel and remove pips from the papaw and cut it into thin slices. Cut the watermelon into chunks and remove pips. 3. Stir the curry paste into the mayonnaise. Arrange the chicken and fruit on 4 plates. Top with the cucumber and spring onion and drizzle with balsamic dressing. 4. Sprinkle alfalfa sprouts and chillies over the top and serve with a spoonful of curry mayonnaise.
 

Read more on: poultry  |  bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.