Chicken Salad with Fruits and Vegetables in Curry Mango Yoghurt

Prep 40 mins • Cook 30 mins • Serves 2

Xin Flavours - - 家常风味 Home Cook -


2 pcs chicken breast some salt some crushed black peppercorns ½ tsp cooking oil ½ red apple, slice and soak in salt water ½ pear, slice and soak in salt water 150g sweet potatoes, peel and cube 40g romaine lettuce, cut and soak 40g iceberg lettuce, cut and soak 40g Japanese cucumber, sliced 10 cherry tomatoes 30g carrot, cube and blanch 1 orange, segmented

Curry Mango Yoghurt

10ml oil 5g minced shallots 10g chicken curry powder ½ mango, peel and blend to smooth puree 300ml mango yoghurt


1 sandwich bread, cube and toaste 20g roasted cashew nuts


1. Cut chicken breasts into halves and season with salt and black peppercorns. 2. Pan-fry chicken breasts on medium heat for about 6-7 mins till cooked. Set aside. 3. Prepare Curry Mango Yoghurt: Heat frying pan to medium heat. Fry minced shallots with oil for a few secs. Add chicken curry powder and fry till fragrant and a little oily. Allow to cool. Add mango puree and mango yoghurt to the cooled curry mixture. Chill in fridge. 4. Drain sliced pear and red apple and chill in fridge. 5. Boil sweet potatoes for about 20 mins. Cool in water and drain dry. Chill in fridge. 6. Prepare romaine lettuce, iceberg lettuce, Japanese cucumber, cherry tomatoes in cold water for about 15 mins. Drain dry and toss with sweet potatoes in a mixing bowl. 7. Add carrot cubes, sliced pear, sliced apple, orange segments,

cooked chicken breasts and toss with curry mango yoghurt. 8. Serve on dinner plate. Garnish with bread croutons and cashew


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