Curried Chicken with Mango and Cantaloupe Slaw
Instructions:
Here, curry, crystallized ginger, and crushed red pepper bring out the full sweet flavor of fresh fruit. 1 to 2 limes 1 container (6 ounces) plain lowfat yogurt 3â„4 teaspoon curry powder 1â„4 cup chopped crystallized ginger 1 teaspoon salt 1â„4 teaspoon crushed red pepper 4 medium skinless, boneless chicken breast halves (about 11â„4 pounds) 1â„2 small cantaloupe, rind removed, cut into julienne strips (2 cups) 1 large mango, peeled and cut into julienne strips (2 cups) 1â„2 cup loosely packed fresh cilantro leaves, chopped 1 head Boston lettuce lime wedges (optional)
Prep: 25 minutes plus marinating Grill: 10 minutes
- Prepare outdoor grill for covered direct grilling over medium heat.
- From limes, grate 1â„2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, combine 1 tablespoon lime juice and 1â„4 teaspoon lime peel with yogurt, curry powder, 2 tablespoons ginger, 3â„4 teaspoon salt, and 1â„8 teaspoon crushed red pepper and whisk until blended. Add chicken, turning to coat with marinade. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.
- Prepare slaw: In medium bowl, with rubber spatula, gently stir cantaloupe and mango with cilantro, remaining 2 tablespoons ginger, 1 tablespoon lime juice, 1â„4 teaspoon lime peel, 1â„4 teaspoon salt, and 1â„8 teaspoon crushed red pepper; set aside. Makes about 4 cups.
- Grease grill rack. Remove chicken from marinade; discard marinade. Place chicken on grill. Cover and cook chicken, turning once, until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes. Transfer chicken to cutting board; cool slightly to set juices for easier slicing, then cut into long, thin slices.