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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ lemon
  • 1 (1 inch) piece ginger root
  • 1 mango
  • 2 Gala apples
  • ½ English cucumber
  • 1 jalapeño pepper
  • ½ small bunch cilantro

• STEP 2

  Zest lemon into a medium bowl. (Reserve lemon for later use.)

• STEP 3

  Peel and mince ginger and garlic. Add to the bowl with the lemon zest, along with yogurt and spices. Whisk to combine the marinade.

  • 1 clove garlic
  • ¼ cup plain Greek yogurt
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp salt

• STEP 4

  Pat chicken thighs dry with paper towels. Add to the bowl with the marinade and, using your hands, toss to coat.

  • 1 lb chicken thighs, boneless skinless

• STEP 5

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 6

  While the pan heats up, juice reserved lemon into a clean medium bowl. Add oil, salt, and pepper, then whisk to combine the dressing.

  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 7

  Once the grill pan is hot, coat with oil. Add chicken and grill until charred and cooked through, 3-4 minutes per side. Remove from heat.

  • 2 tsp extra virgin olive oil

• STEP 8

  Meanwhile, peel mango and slice flesh away from the pit, starting with the flat sides; roughly chop the flesh. Add to the bowl with the dressing.

• STEP 9

  Quarter, core, and medium dice apples. Add to the bowl.

• STEP 10

  Trim and quarter cucumber lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

• STEP 11

  Thinly slice jalapeño pepper into rings; seed and remove ribs with a spoon to reduce spice level. Add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 12

  Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and stir to combine the salad.

• STEP 13

  To serve, divide grilled chicken and salad between plates. Enjoy!