Feb 28, 2011

Curried Mango & Chicken Sandwich

Grilled Chicken & Curried Mango Sandwich

It’s been a while, but finally I have a new favorite sandwich. One that doesn’t involve bacon and avocado! My 12-stepper program is going very well, thank you.

I’ve always been a major fan of chicken and fruit combinations, be it for dinner or lunch, and this particular combination works beautifully. It’s got it all, the whole roller coaster of flavors, textures and colors.

I’m using mayonnaise as well as sour cream, but don’t worry; you’ll be adding so little to the sandwich it’s not gonna do much harm to your arteries.

Having said that, I must admit to dipping a few carrot sticks into the dressing. And cucumber sticks. And raw pieces of cauliflower. Man, it was good!


Ingredients:

boneless chicken breasts
whole wheat buns
1 mango
1 onion
2 tbsp mayonnaise
2 tbsp sour cream
1/4 tsp curry powder
1/8 tsp onion powder
few drops tabasco
1/2 tsp lime juice
pinch of salt
dried chervil


Directions:

Having to feed a bunch of people I made a lot of dressing. Feel free cut the dressing recipe in half and it will still be plenty for, say, a family of four!

I used half a chicken breast to photograph the recipe with. This should be enough for 2 normal sized buns and enough for one person. Unless you’re a really big eater.

Season the chicken anyway you like. For me that’s a pinch of salt and this highly addictive lemon pepper.
Grilled Chicken & Curried Mango Sandwich

Slice a small onion in rings or half-rings. You can also replace it with thin slices raw spring onion if you like.
Grilled Chicken & Curried Mango Sandwich

Grill the chicken fillet and onion until tender. I love grill stripes.
Grilled Chicken & Curried Mango Sandwich

Chicken and mango is a match made in heaven. Peel it and thinly slice 1/3 of the mango. Coarsely chop the rest and puree it using a (immersion) blender.
Grilled Chicken & Curried Mango Sandwich

Combine the mayonnaise (Hellmann’s baby!) with the sour cream, the onion and curry powder, 3 tbsp mango puree and a little lime (or lemon) juice. No more than 1/2 a tsp.
Grilled Chicken & Curried Mango Sandwich

Mix it up and taste it. The mango gives enough sweetness for me, but feel free to add a pinch of sugar.
Grilled Chicken & Curried Mango Sandwich

Season with a little salt if need be. You can add pepper but I prefer a few drops tabasco. And a little chervil really adds flavor.
Grilled Chicken & Curried Mango Sandwich

This sandwich works best with crusty whole wheat bread. And lettuce or salad leaves.
Grilled Chicken & Curried Mango Sandwich



Feel free to butter the bread or coat the salad leaves with a basic vinaigrette. I didn’t. The dressing was enough for me.

Start layering. Start with the salad leaves, top with sliced chicken, grilled onions and drizzle a little dressing on top. Finish it with thinly sliced mango.
Grilled Chicken & Curried Mango Sandwich

It’s gonna put a spring in your step, a spring in your heart and a twinkle in your eyes!
Grilled Chicken & Curried Mango Sandwich

Yeah, right.

Curried Mango & Chicken Sandwich
Ingredients
    boneless chicken breasts
    whole wheat buns
    1 mango
    1 onion
    2 tbsp mayonnaise
    2 tbsp sour cream
    1/4 tsp curry powder
    1/8 tsp onion powder
    few drops tabasco
    1/2 tsp lime juice
    pinch of salt
    dried chervil
Directions
    I made a lot of dressing. Feel free cut the dressing recipe in half and it will still be plenty for, say, a family of four! 1/2 a chicken breast should be enough for 2 normal sized buns and enough for one person. Unless you’re serving big eaters.

    Season the chicken anyway you like. I went for salt and lemon pepper. Slice a small onion in rings or half-rings. Grill the chicken and onion until tender and fully cooked.

    Peel a mango and thinly slice 1/3 of the mango. Coarsely chop the rest and puree it using a (immersion) blender. Combine the mayonnaise (Hellmann’s baby! with the sour cream, the onion and curry powder, 3 tbsp mango puree and a little lime (or lemon) juice. No more than 1/2 a tsp.

    Mix it up and taste it. The mango gives enough sweetness for me, but feel free to add a pinch of sugar. Season with a salt, if need be, and pepper or a few drops tabasco. Add a pinch of dried chervil for flavor and color.

    Feel free to butter the bread or coat the salad leaves with a basic vinaigrette.

    Start layering. Start with the salad leaves, top with sliced chicken, grilled onions and drizzle a little dressing on top. Finish it with thinly sliced mango.
Meal type: lunch
Servings: as many as you like
Copyright: © kayotickitchen.com
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