Featured Cookbook

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1. Chicken Curry Salad

2. Maple Marinated Turkey Breast with Cranberry Compote

3. Pumpkin French Toast

Book Description

Approximately 100 recipes emphasize tasty meals made from handy ingredients and cooked on the George Foreman Grill in no-time flat. The recipes include all meals and all phases of the meal, from appetizers to entrees, sides, and desserts. There are even menus for parties with all the food cooked on the Foreman grill.

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George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends

Authors: George Foreman, Kathryn Kellinger

Date: November 2004

ISBN: 0743266749

Publisher: Simon & Schuster

Hardcover

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You can’t help but be happy when you come home to this in your fridge. Made ahead of time and chilled, it’s great on brown bread and over mixed greens. My wife loves it because it’s a very proper lady’s lunch; it’s even suitable for tiny tea sandwiches. But this curry salad is no featherweight in the satisfaction department - great texture and terrific flavor make this a universal favorite, for ladies and gentlemen alike.

Servings: 4

• 2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness

• 1 1/4 teaspoons salt

• 1 1/4 teaspoons freshly ground black pepper

• 1/2 cup low-fat plain yogurt

• 1/2 cup light mayonnaise

• 1 1/2 teaspoons curry powder

• 1 teaspoon ground ginger

• 1 Granny Smith apple

• 1/2 cup walnut pieces

• 4 iceberg lettuce leaves

• 1 lime, quartered

1. Preheat the grill to high.




2. Season the chicken breasts with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill the chicken (in batches, if necessary depending upon the size of your grill) for about 3 minutes, until they have taken on grill marks and are cooked through. Transfer the chicken to a plate and, when cool enough to handle, cut into bite-sized pieces. Transfer to a medium bowl.




3. In a smaller bowl, stir together the yogurt, mayonnaise curry powder, ginger, remaining teaspoon salt, and remaining teaspoon pepper.




4. Peel and core the apple and cut into 1/2-inch dice. Add to the chicken along with the walnuts. Stir in the mayonnaise mixture. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.




5. Spoon the chicken salad over the iceberg lettuce leaves and squeeze some fresh lime juice over each portion before serving.

Nutritional values per serving
calories 441; protein 56 g; carbohydrates 20 g; fiber 2 g
total fat 15 g; saturated fat 2 g; cholesterol 133 mg; sodium 1037 mg

More From This Book:

1. Chicken Curry Salad

2. Maple Marinated Turkey Breast with Cranberry Compote

3. Pumpkin French Toast

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