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Preptime: 15 min.Cooktime: 20 min.
Carbs: 34g
Fat: 6g
Fiber: 6g
Protein: 31g
Satfat: 1g
Sodium: 787mg
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
Juice of 1 lemon
2 sprigs fresh thyme
4 boneless, skinless chicken breasts about 4 ounces each
1 tablespoon canola or peanut oil
1/2 onion, finely chopped
1 tablespoon curry powder
1/2 cup non-fat sour cream
freshly ground black pepper
8 cups mixed salad greens
2 mangoes, peeled, pitted and sliced
2 limes, cut into wedges
Directions:
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid.
2. Heat the oil in a small saucepan over medium-low heat. Add the onion and cook until the onion is very soft, about 5 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat and cool.
3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, place it in a bowl and toss it with the curried sour cream. Season to taste with salt and pepper. Refrigerate until ready to serve.
4. Divide the salad greens among 4 plates. Top the greens with the chicken salad, sliced mango and lime wedges and serve.
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