3 Skinless, Boneless Chicken Breasts

3 Green Onions

1 tbsp. (15 ml) Curry Powder

2 tbsp. (30 ml) Peach Chutney

1/2 cup (125 ml) Plain Yogurt

4 cups (1 L) Mixed Baby Greens

1 Tart Apple

1/2 cup (125 ml) Flaked Coconut Sweetened

1/2 cup (125 ml) Pieces or Whole Cashews

2. Methods

-Cube and cook the chicken breasts, set to the side.

-Cut the green onions into small pieces and set to the side.

-Toast the curry powder in a small sauté pan over medium heat for 1 to 2 minutes or until the curry powder becomes very fragrant.

-Mix the curry powder with the peach chutney and the yogurt.  Stir until smooth.  Stir in the cubed, cooked chicken and the green onions.

-Portion out on to the 4 plates the mixed baby greens.

-Cut the apple into thin wedges and arrange on top of the baby greens on the plates.

-Portion out the chicken mixture on top of the apples.

-Garnish with the coconut flakes and the cashews.

3. Tips

-Cutting the chicken into cubes while the chicken is still slightly frozen allows you to cut with much more ease and precision.

-Use a pair of clean scissors to cut the green onions.  This is a much easier and quicker way than using a knife.

-Toasting the curry powder allows for a fuller bodied taste and releases the nutty flavour.

-Leaving the skin on the apple will add more color to the plate.

-Make a double recipe - you will want seconds!

Yields - 4 Meal Size Servings

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