Month: February 2008

Grilled Chicken Salad with Mango

For the marinade:
1/4 cup Soy Sauce
Juice of one medium Orange
3 cloves garlic, crushed
3/4 teaspoon chili powder
2 or 3 skinless, boneless chicken breast halves

Vinaigrette:
1/4 cup chopped fresh cilantro
Juice of one medium Orange
Juice of one Lime
2 tablespoons tequila
2 tablespoons extra virgin olive oil
1 1/2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Cayenne Pepper
Dash of salt

Remaining ingredients:
1/2 teaspoon salt
½ Jicama, peeled and cut into julienne strips
1 medium mango, peeled and cubed
½ bag frozen shelled edamame
3 cups torn romaine lettuce
3 cup fresh spinach, trimmed

Chicken: combine first 5 ingredients in a large bowl, cover and marinate in refrigerator 2 hours, turning chicken once.

Vinaigrette: Whisk together all vinaigrette ingredients; slowly pour in oil in a steady stream, while whisking; Set aside until ready to use.

Cook Chicken: Prepare grill. Remove chicken from marinade, discarding marinade. Sprinkle chicken with salt. Place chicken on grill rack coated with cooking spray, and grill for 5 minutes on each side or until done. Cut into slices or chop.  Set aside.

Edamame: Steam or boil edamame according to package directions.  Rinse briefly with cold water.

Assemble salad: Toss lettuce and spinach together in a large serving bowl with ¾ of the dressing. Arrange chicken on greens in one corner; arrange jicama, mango, and edamame in each of the other corners.  Drizzle remaining dressing over top.

Best served with baked, seasoned corn chips:  spritz corn chips with cooking spray, season to taste with some cumin, chili powder, some lime juice, and a dash of cayenne.  Bake at 350 for about 10 minutes.  Crush a few on top of salad, serve the rest on the side.

Yield: 6 servings

This cooked up in about 20 minutes, when I thought I had nothing to cook with.  This is a great way to use up any leftover cooked chicken, or even bacon (I had a couple slices left from going out to breakfast earlier).  Enjoy!

(I have photos, but they aren’t with me right now, so I’ll update the post when I can with a picture for you!)

Bowtie, Chicken, & Cannellini Bean Soup

1 T olive oil
3 cloves garlic, minced or pressed
½ red onion, diced finely
¼ – ½ tsp red pepper flakes
½ tsp dried or 1 T fresh Basil
¼ tsp dried oregano
4 cups good quality chicken broth
2 cups water
Salt & fresh ground pepper to taste
8 oz Bowtie pasta
1 can cannelloni beans, rinsed & drained
2 slices cooked bacon, crumbled or minced
1 cup cooked chicken, chopped
1 cup frozen spinach
½ cup whipping cream

1.  Heat olive oil over medium high heat.  Add garlic, cook 1 minute or until fragrance (careful not to burn).  Add onion and cook, stirring occasionally, until softened, about 5 minutes.

2.  Add red pepper flakes, basil, and orgegano; cook, stirring, about 30 seconds.

3.  Add chicken broth and next 6 ingredients (through chicken), bring to a boil.  Reduce heat and simmer until pasta is al dente, about 8 minutes.

4.  Stir in spinach and whipping cream, until heated through (do not boil).  Adjust seasonings, if necessary, the serve in heated bowls with garlic bread.  Yum!