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Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Salade-verte-poulet-grille-Gouda-vinaigrette-cari-3894.jpg
PT10M
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In a medium-sized bowl, combine dressing ingredients and stir until well mixed. Set aside 2 Tbsp. (30 mL) of curried yogurt dressing and set remainder aside.Brush chicken with the 2 Tbsp. (30 mL) curried yogurt dressing and place on preheated barbecue grill. Cook over medium heat with lid closed for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.In a large salad bowl, combine chicken, salad greens, cheese, tomatoes, cucumber and carrots. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.
5
Féd. producteurs de lait du Québec
0
0
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8 oz (225 g) boneless, skinless chicken breast
10 cups (2 1/2 L) mixed salad greens or Romaine lettuce
8 oz (225 g) canadian gouda, cut into matchsticks
2 cups (500 mL) cherry tomato halves
1 1/4 cups (310 mL) thinly sliced English cucumber
1/2 cup (125 mL) carrot cut into matchsticks
Salt and pepper to taste
Green Salad with Grilled Chicken, Gouda and Curried Yogurt Dressing
5
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
-
8 oz
(225 g)boneless, skinless chicken breast
-
10 cups
(2 1/2 L)mixed salad greens or Romaine lettuce
-
8 oz
(225 g)canadian gouda, cut into matchsticks
-
2 cups
(500 mL)cherry tomato halves
-
1 1/4 cups
(310 mL)thinly sliced English cucumber
-
1/2 cup
(125 mL)carrot cut into matchsticks
-
Salt and pepper to taste
-
Dressing:
-
1 cup
(250 mL)plain yogurt
-
1/4 cup
(60 mL)table (10%) cream
-
2 Tbsp.
(30 mL)smooth mango chutney (or to taste)
-
2 Tbsp.
(30 mL)finely chopped green onion
-
1 tsp.
(5 mL)curry powder (or to taste)
Preparation
In a medium-sized bowl, combine dressing ingredients and stir until well mixed. Set aside 2 Tbsp. (30 mL) of curried yogurt dressing and set remainder aside.
Brush chicken with the 2 Tbsp. (30 mL) curried yogurt dressing and place on preheated barbecue grill. Cook over medium heat with lid closed for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.
In a large salad bowl, combine chicken, salad greens, cheese, tomatoes, cucumber and carrots. Pour remaining curried yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.
Source :
Féd. producteurs de lait du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
