Curry Chicken and Mango Salad - Gluten Free
- Number of Servings: 2
Ingredients
1 lb chicken fillets or breasts1 tablespoon curry powder1 tablespoon lemon juiceVegetable oil2 mangoes2 chili peppers1 bunch spring onions2 tablespoons lemon juice¼ cup vegetable oilSalt and freshly ground pepper
Brush the lemon juice over the chicken breasts, sprinkle with curry powder and fry about 3 minutes on each side.
Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.
Recipe originally comes from www.eclecticrecipes.com
Number of Servings: 2
Recipe submitted by SparkPeople user SCHELRY.
Cut the mango from the pit, peel and cut into thin slices. Wash, trim and cut the chili peppers in half, removing most, if not all, of the seeds. Trim, wash and cut spring onions into thin slices. Mix the chili peppers, spring onions and mango slices. Whisk the lemon juice, oil, salt and pepper and pour over the mango salad. Add the chicken pieces an serve with naan bread or wraps.
Recipe originally comes from www.eclecticrecipes.com
Number of Servings: 2
Recipe submitted by SparkPeople user SCHELRY.
Nutritional Info Amount Per Serving
- Calories: 312.8
- Total Fat: 11.2 g
- Cholesterol: 41.2 mg
- Sodium: 1,219.7 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 4.1 g
- Protein: 17.9 g
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