Curry grilled chicken naan sandwich with mango salsa
¼ cup(s), diced
2 Tbsp, diced
Uncooked red onion(s)
1 tsp, minced
2 tsp, chopped (plus extra for garnish - optional)
Fresh lime juice
2 pinch(es), divided
51 gm, use one 1.8 oz mini naan
½ tsp, Madras variety
Uncooked boneless skinless chicken breast
- Combine mango, cucumber, onion, cilantro, lime juice and a pinch salt in a small cup; set aside. Rub one side of naan with 1/4 tsp curry powder. Rub chicken with remaining 1/4 tsp curry powder; sprinkle with remaining pinch salt.
- Coat outdoor grill rack or grill pan with cooking spray; heat grill or grill pan to medium-high heat. Grill chicken, turning once, until cooked through, about 7 minutes. Add naan to grill; cook, turning once, until grill marks appear and bread softens, about 1 minute.
- Place chicken on naan (on side with curry powder); top with salsa and a few sprigs of cilantro, if using. Fold and eat.
- Makes 1 serving.