Chicken
can be grilled, too! Recipe submitted by Tara Meier, Greenwood,
IN
Thai Chicken
with Mango Slaw
- 6 boneless, skinless chicken
breast halves
2 tablespoons honey
2 tablespoons vegetable oil
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage
2 cups shredded savoy
1 cup peeled, julienned carrots
1 ripe mango, peeled, seeded, cut in 1/2-inch pieces
Peanut Sauce (recipe follows)
3 tablespoons chopped scallions
3 tablespoons chopped peanuts
- Flatten chicken breast
halves slightly with palm of hand.
- Spray broiler pan with
nonstick vegetable spray, arrange chicken on pan and place in
oven set on BROIL about 4 inches from heat source. Broil about
7 minutes, turn and continue cooking about 6 minutes more or
until fork can be inserted in chicken with ease.
- In small bowl, mix together
honey, vegetable oil, lime juice, salt and pepper.
- In large bowl, place red
cabbage, savoy and carrots; toss to mix well. Add honey-lime
mixture and mango, tossing gently.
- Arrange cabbage mixture
on platter with chicken on top. Spoon Peanut Sauce over chicken
and sprinkle with scallions and peanuts.
Makes 6 servings.
Peanut Sauce:
In small bowl, whisk together 4 tablespoons creamy peanut butter,
2 tablespoons water, 2 tablespoons honey, 4 tablespoons lime
juice, 2 tablespoons soy sauce and 1/2 teaspoon hot red pepper
flakes.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
