Caribbean chicken salad

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


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


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

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