CHICKEN AND MANGO CHUTNEY MAYBE ADD A SLICED APPLE ENJOY DAN:

CHICKEN WITH CURRIED SPINACH SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

3 (5oz) skinless, boneless chicken breast halves

1/4- cup rice wine vinegar

2 teaspoons grape-seed oil

2 teaspoons Dijon mustard

1 tablespoon mango chutney

2 teaspoons ground ginger

2 teaspoons DAN’S honey

2 teaspoons curry powder

8-oz baby spinach

2 scallions cut in 2” bias

1/2-cup dried mangoes and berries

1/4-cup chopped pecans

Coarse salt and freshly ground black pepper

DIRECTIONS:

1.     Place the chicken and enough water to cover in a sauce-pan over medium-high heat until water just begins to bubble.

2.     Reduce heat, cover, and pouch 10 minutes or until just cooked.

3.     Transfer chicken to a bowl and let cool.

4.     While chicken cooks, in a serving bowl whisk vinegar, oil, Dijon mustard, mango chutney, ginger, DAN’S honey and curry powder.

5.     Season with salt and pepper

6.     Chop chicken and add spinach, and scallions.

7.     Toss to evenly coat.

8.     Top with chicken and pecans.

9.     To soften mango and berries place in microwave safe bowl, add water and mangos and cook 30 seconds, drain and let cool.

             ENJOY DAN:                                                 BON-APPETITE: