teaspoon crushed red pepper; whisk until blended. Add chicken, turning to coat. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.Curried Chicken with Mango-Cantaloupe Slaw
Here, curry, crystallized ginger, and crushed red pepper bring out the flavor of the fresh fruit.
PREP: 25 minutes plus marinating
GRILL: 10 to 12 minutes
MAKES: 4 main-dish servings
1 to 3 limes
1 small container (6 ounces) plain low-fat yogurt
¾ teaspoon curry powder
4 tablespoons chopped crystallized ginger
1 teaspoon salt
¼ teaspoon crushed red pepper
4 medium skinless, boneless chicken breast halves (about 1 ¼ pounds total)
½ small cantaloupe, rind removed, seeded and cut into julienne strips (2 cups)
1 large mango, peeled and cut into julienne strips (2 cups)
½ cup loosely packed fresh cilantro leaves, chopped
1 head Boston lettuce
1. Grease grill rack. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.
2. From 1 or 2 limes, grate 12 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, combine 1 tablespoon lime juice and ¼ teaspoon lime peel with yogurt, curry powder, 2 tablespoons ginger, ¾ teaspoon salt, and teaspoon crushed red pepper; whisk until blended. Add chicken, turning to coat. Cover and let stand 15 minutes at room temperature or 30 minutes in refrigerator, turning occasionally.
3. Meanwhile, in medium bowl, with rubber spatula, gently stir cantaloupe and mango with cilantro, remaining 2 tablespoons ginger, 1 tablespoon lime juice, ¼ teaspoon lime peel, ¼ teaspoon salt, and teaspoon crushed red pepper; set slaw aside. Makes about 4 cups.
4. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack or pan. Cover and cook until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once. Transfer chicken to cutting board; cool slightly to allow juices to set for easier slicing, then cut into long, thin slices.
5. To serve, divide lettuce leaves among 4 dinner plates; top with chicken and slaw. If you like, cut remaining lime into wedges and use for garnish.
EACH SERVING WITH LETTUCE: About 205 calories, 34g protein, 5g carbohydrate, 4g total fat (1g saturated), 92mg cholesterol, 330mg sodium
EACH ½ CUP SLAW: About 50 calories, 1g protein, 13g carbohydrate, 0g total fat, 0mg cholesterol, 150mg sodium
