Thursday, September 13
Spicy Mango Chicken Salad
2 Chicken Breasts
8 oz Thai Red Curry sauce (Trader Joe's)
2/3 cup plain Greek yogurt
1 Mango peeled, pitted and cut into chunks
1/2 cucumber (diced)
1/2 red onion (finely chopped)
Greens (I mixed spinach and kale)
Cut the chicken breasts into long, thin slices. Saute olive oil in a pan and brown the strips on either side, then add the red curry sauce. Add the yogurt to cucumber, red onion and mango slices and toss gently.
Tear the greens into bite size pieces and arrange on two plates.* Spoon the mango mixture over the top, add the warm chicken strips and serve immediately.
*I massaged a mixture of equal parts lemon juice and flax seed oil into the kale 15 minutes before serving to soften it. I then tossed with the spinach before plating.