Chicken Breasts Marinated in Yogurt with Tropical Fruit Vinaigrette

Name: Chicken Breasts Marinated in Yogurt with Tropical Fruit Vinaigrette
Ingredients: 2 teaspoons roasted garlic; ½ teaspoon red pepper flakes; 1 teaspoon toasted and crushed cumin seeds; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; ⅓ cup finely diced firm kiwi; 2 tablespoons minced fresh mint; ½ cup finely diced mango or papaya; ½ cup finely diced mango or papaya; 1 tablespoon honey; 2 tablespoons minced green onion, both white and green parts; ¼ cup seasoned rice vinegar; ⅓ cup olive oil; 6 boneless, skinless chicken breast halves (6 to 8 ounces each); 6 boneless, skinless chicken breast halves (6 to 8 ounces each); 1 teaspoon paprika; 1 tablespoon fresh lemon juice; ¼ cup minced green onion, both white and green parts; 1 cup plain yogurt; Daikon sprouts or fresh cilantro sprigs for garnishing; Kosher or sea salt and freshly ground white pepper; Daikon sprouts or fresh cilantro sprigs for garnishing

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The yogurt marinade adds an interesting flavor note to the chicken and also gives it a moist, buttery texture. Serve this on a bed of tender savory greens such as cress, arugula, frisée, or red mustard, or a combination, for a zesty lunch dish.

Ingredients

Marinade

1 teaspoon toasted and crushed cumin seeds
½ teaspoon red pepper flakes
2

Lunch

Method

To make the marinade: In a large bowl, mix the cumin seeds, pepper flakes, roasted garlic, green onion, yogurt, paprika, and lemon juice. Add the chicken breasts and marinate for 4 to 6 hours, covered, in the refrigerator.

To make the vinaigrette: In a small bowl, whisk together the vinegar, olive oil, and honey, then stir in the green onion, mango, kiwi, and mint. Season to taste with