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Island Chicken with Mango Slaw and Curry Sauce

 Island Chicken with Mango Slaw and Curry Sauce
You can turn a boring chicken into an extra ordinary chicken with this easy-to-make dish. The flavors blend together perfectly and it makes a pretty presentation.—Evelyn Cleare, Miami, Florida
4 ServingsPrep: 30 min. + marinating Cook: 10 min.

Ingredients

  • 1/4 cup orange juice
  • 3 tablespoons canola oil, divided
  • 2 teaspoons Caribbean jerk seasoning
  • 1 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • SAUCE:
  • 1/3 cup plain yogurt
  • 2 tablespoons plus 2 teaspoons orange marmalade
  • 3/4 teaspoon curry powder
  • SLAW:
  • 1 medium mango, peeled, cut into thin strips
  • 2 cups fresh baby spinach, cut into strips
  • 1 large sweet red pepper, cut into thin strips
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • In a large resealable plastic bag, combine the orange juice, 2
  • tablespoons oil, jerk seasoning and garlic powder. Flatten chicken
  • breasts to 1/2-in. thickness; add to marinade. Seal bag and turn to
  • coat; refrigerate for 2 hours.

2 of 2

Island Chicken with Mango Slaw and Curry Sauce (continued)

Directions (continued)

  • In a small bowl, whisk the sauce ingredients until blended. Cover and
  • refrigerate until serving.
  • Drain chicken and discard marinade. In a large skillet, cook chicken
  • in remaining oil for 5-6 minutes on each side or until no longer
  • pink.
  • Meanwhile, in a large bowl, combine the mango, spinach and red
  • pepper. In a small bowl, whisk the remaining slaw ingredients until
  • blended. Drizzle over mango mixture; toss to coat. Serve with
  • chicken and sauce. Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 3/4 cup slaw and 2 tablespoons sauce equals 293 calories, 7 g fat (2 g saturated fat), 81 mg cholesterol, 205 mg sodium, 28 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.