Ingredients
2
Chicken breast, boneless, skinless
2
Sweet Onions, medium size
½ Cup Plain Yogurt Low Fat
1
Tbs Red Chile Pepper crushed
Directions
1.
Slice the chicken breasts, working across the grain of the meat. In midsize frying pan heat 1 Tbs of olive oil, season with salt, pepper, 1 Tsp of oregano and 1 Tsp of thyme. Add chicken and stir-fry 7 to 10 minutes until chicken turns brown. Set aside in a small bowl. Keep warm.
2.
Thinly slice the onions and the mushrooms. Using the same frying pan heat 1 Tbs of olive oil, season with salt, pepper and 1 Tbs of red chile pepper. Add the onions and mushrooms and sauté over medium high heat for 7 to 10 minutes or until the onions turn brown. Toss and turn occasionally. Set aside in a small bowl. Keep warm.
3.
Pore the kidney beans in a colander, rinse with cold water. Use the same frying pan again; heat 1 Tbs of olive oil over medium high heat. Add the beans, season with salt, 1 tsp of Madras curry and 1 tbs of rice vinegar. Toss and turn occasionally. Cook for 2 minutes top. Set aside in a small bowl. Keep warm.
4.
Cut the grape tomatoes in four. Thinly slice the Green Onion. Mix with the Tomatoes and season with salt and pepper. Add olive oil and mix all the ingredients. Set aside. Keep chill.
5.
Dice the radishes in four. Place them in a food chopper with ½ cup of Plain Yogurt Low Fat. Add 1 Tsp of Rice Vinegar, salt and pepper and chop until you have a fine puree. Set aside. Keep chill.
6.
Place 2 romaine heart leaves in each plate. On top of the leaves serve a portion of chicken, followed by the sauté onions and mushrooms; continue with the Kidney Red Beans and finally the Tomatoes. Serve the Radish puree on the side. Enjoy
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