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Grilled Chicken with a Far-Eastern Flare

Grilled Chicken with a Far-Eastern Flare


1 cup (250 mL) plain yogurt
1/4 cup (50 mL) 10 % cream
2 tbsp (30 mL) smooth mango chutney (or to taste)
2 tbsp (30 mL) finely chopped green onions
1 tsp (5 mL) curry powder (or to taste)
4 boneless, skinless chicken breasts
½ lb (250 g) Canadian Farmers Marble cheese cut into matchsticks
10 cups (2.5 L) mixed salad greens or Romaine lettuce
2 cups (500 mL) cherry tomato halves
1-1/4 cups (300 mL) thinly sliced English cucumber
1/2 cup (125 mL) carrots cut into matchsticks

Combine yogurt, cream, chutney, onions and curry powder in a medium-sized bowl. Stir until well mixed. Remove 2 tbsp (30 mL) curried yogurt dressing and set remainder aside.
Brush chicken with the 2 tbsp (30 mL) curried yogurt dressing and place on preheated grill. Cook with lid closed over medium heat for 10 minutes or until chicken is no longer pink in centre, turning once halfway through. Remove from heat and slice thinly.
Combine chicken, salad greens, Canadian Farmers Marble cheese, tomatoes, cucumber and carrots in a large salad bowl. Pour remaining curried
yogurt dressing over salad and toss well to coat. Add salt and pepper to taste.

Complementary Wines: Cocktails: Mango Tonic, Gewürztraminer Late Harvest, Tea: Darjeeling, Vidal Blanc, Viognier

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