Chicken and Nectarines
with Curry-Chutney Dressing
1 lemon
1 pound skinless, boneless chicken-breast halves
1/4 cup mango chutney
1 tsp Dijon mustard
1/2 tsp Signature Spices Mild Curry powder
1/4 tsp salt
1/4 tsp crushed red pepper
1 bag (5 ounces) baby spinach
3 medium nectarines (about 1 pound), pitted and sliced
3 medium radishes, thinly sliced
From lemon, squeeze 2 TBs juice. Place lemon halves in 10-inch skillet with 1 inch
water; cover and heat to boiling over high heat. Add chicken and cook 10 minutes or
until it just loses its pink color throughout. Drain; cool slightly. Meanwhile, in blender,
puree lemon juice, chutney, mustard, curry, salt, crushed red pepper, and 2 TBs
warm water. Slice chicken lengthwise into thin strips. Divide spinach among 4 dinner
plates; top with nectarines and radish slices, then chicken. Drizzle with chutney
dressing.
