Island Chicken with Mango Slaw and Curry Sauce Recipe

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Island Chicken with Mango Slaw and Curry Sauce Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + marinating Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Island Chicken with Mango Slaw and Curry Sauce in The Taste of Home Cookbook 2011, p40

Nutritional Facts

1 chicken breast half with 1 cup slaw and 2 tablespoons sauce: 293 calories, 7g fat (2g saturated fat), 81mg cholesterol, 205mg sodium, 28g carbohydrate (23g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.

  • 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
  1. 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. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving.
  3. 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.
  4. 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.
Originally published as Island Chicken with Mango Slaw and Curry Sauce in The Taste of Home Cookbook 2011, p40

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