I was longing for summer this week and made one of my warm weather favorites. This salad is great on it’s own, or paired with chicken, fish, steak, or pork (pretty much anything). I love mangos and avocados, and I thought, why not just skip the mixed greens and have those two ingredients be the real star of my salad? We all know lime and cilantro pair well with both fruits, so I went with that and came up with this simple concoction. Often times, I will just eat it on it’s own, or scoop it onto a chip. However, this time around, I poured it over my Simple Chicken. I hope you enjoy it as much as I do!
Mango Avocado Salad
Mango Avocado Salad with Cilantro Lime Dressing:
1 medium mango cut into 1/2″ pieces
1 medium avocado cut into 1/2″ pieces
2-3 cloves garlic (pressed or minced)
2 tbsp. squeezed lime juice
2 tbsp. honey
2 tbsp. mayonaise
1 tbsp. honey dijon mustard
1 tbsp. toasted sesame oil
2 tbsp. chopped cilantro
salt & pepper
Cut the mango and avocado into 1/2″ pieces, and set aside. In a bowl, combine the garlic, lime juice, honey, mayonaise and honey dijon mustard with a whisk until it is smooth and all ingredients are well incorporated. Add the sesame oil and whisk briskly until the dressing becomes thick and creamy. Stir in the chopped cilantro and salt & pepper to taste. Toss several spoonfuls of the dressing with the chopped mango and avocado. Enjoy!
Mango Avocado Salad over Simple Chicken
When I’m on a healthy eating kick, I use this quick method to cook boneless skinless chicken breasts. If done right, the chicken is very flavorful and super moist. Like many of my recipes, this is a method I picked up from watching my mom cook over the years. I will probably refer to this Simple Chicken in several future recipes, as it is something I eat often and am constantly finding new things to pair it with.
1 tbsp. extra virgin olive oil
2 free-range boneless skinless chicken breasts
salt & cracked pepper
1/4 cup chicken broth
Heat the olive oil in your pan on med-high heat. Meanwhile, coat both sides of the chicken breasts with salt and freshly cracked pepper. Once the oil is hot, place the chicken breasts in the pan and sear them for about 3-4 min until a golden brown crust forms. Flip the breasts and sear the other side for about 2 min, reduce the temperature to low, pour in the chicken broth and cover (For an added twist, add a splash of red or white wine which makes for a great gravy once the chicken is done). The steam will slowly cook the chicken the rest of the way, and will take about 8-12 minutes. Allow the chicken to rest for several minutes before serving.
This soup is very easy to make and completely soothes your soul! The curry and the apple flavors work very well together. If you are not a fan of curry, I wouldn’t write this one off until you try it. This recipe was found by a family friend, who I think found it in a magazine. I unfortunately don’t know the source, but some items and quantities have been tweaked from the original.
Chicken & Apple Curry Soup
Chicken & Apple Curry Soup:
Serves 8. Prep: 20 min Cook Time: 30 min.
3 cups chopped celery
2 cups chopped carrot
1 cup chopped onion
3-4 cloves pressed garlic
4 tbsp. extra virgin olive oil
74 oz. chicken Broth
2 cups chopped apple (granny smith or golden delicious)
1/2 cup long-grain rice
2 1/2 tsp. curry powder
1/4 tsp. dried thyme
1 cup light cream of half-&-half
4 tbsp. all-purpose flour
2 cups chopped cooked chicken
Sweat the Carrots, Celery & Onion
In a large saucepan, sweat the celery, carrot and onion in the olive oil. Add the garlic last and cook for about 5 minutes.
Add the broth, apples, rice, curry powder, and thyme. Bring to boiling and then reduce the heat. Simmer, covered, for about 15-20 minutes (until rice is tender).
Add the Long-Grain Rice
Combine the cream and flour and stir into the soup. Cook and stir until thickened and bubbly. Stir in the chicken and heat through (I just steamed 2 chicken breasts with a sprinkle of salt & pepper while I chopped the other vegetables).
Stir Until Thick
Add salt to taste and for the best consistency, let the soup simmer for another 5-10 minutes before serving. It’s even better the next day!
This was one of the cheapest meals I’ve made in a while. And delicious to boot!! The hubby and I were sticking to a strict grocery budget this week, so I had to stretch a dollar and buying a whole chicken was very economical. I bought a whole Free Range Chicken (about 1.5 lbs.) for $7.00. Throw in 4 carrots, a half of a sack of baby yukons that were starting to sprout in the pantry, and a nubbin of an onion that I found in the crisper, and I had myself a meal my grandma would have been proud of. A quick pan gravy was the perfect flavor booster, and of course a little salad to make the meal ‘healthy’.
Roasted Chicken & Root Vegetables
Roasted Chicken & Root Vegetables:
1.5 – 2 lb. Whole Chicken
4-6 Large Carrots (peeled and cut into 2 in. pieces)
6-10 Small Potatoes (cut in half or quarters)
1/2 Yellow or White Onion
1/4 Cup Butter
2 Tbsp. Chopped Parsley
1 Tbsp. Chopped or dried Thyme
2 Tbsp. EVOO
Salt & Pepper
1/4 Cup Red Wine
1/4 Cup Chicken Broth
Pre-heat oven to 400°. Rinse and pat dry chicken (remove giblets). Toss Carrots, Potatoes and Onion with EVOO, 1/2 Tbsp. Parsley, 1/2 Tbsp. Thyme, Salt & Pepper and place in the bottom of your roasting pan. Splash in the Red Wine of your choice and the Chicken Broth, and lightly toss the veggies in the liquid Mix Butter with remaining Parsley and Thyme, and add Salt & Pepper to taste. Spread the herb butter under the skin of the chicken on the breast side. Rub remaining herb butter to coat the entire chicken. Place breast-side down in the roasting pan and bake for about 30 min. Flip the chicken breast-side up and bake for about an hour (basting with the juices periodically). Reduce the temperature to 375° and loosely cover the whole chicken with aluminium foil. Cook until your meat thermometer reads about 175°. Remove from the oven and let rest at least 10 min before serving.
Quick Pan Gravy:
Pan Drippings (remove excess oil)
1 1/2-2 Cups Chicken Broth
2 Tbsp. Flour
1 1/2 Tbsp. Honey Dijon
Salt & Pepper to Taste
Dissolve the flour in a separate dish with a splash of chicken broth and make a smooth paste (rue). Heat the pan drippings on Med. and add the Honey Dijon and flour rue while whisking. Add Chicken broth and increase heat to Med-High until it bubbles and begins to thicken. Reduce the temperature to Med-Low and continue whisking until thick and smooth. Add Salt & Pepper to taste.
Candied Walnut Salad
Candied Walnut Salad:
1/4 Cup Pomegranate Balsamic Vinegar
2 Garlic Cloves
2 Tbsp. Honey
1 Tbsp. Honey Dijon Mustard
1/3 Cup EVOO
Salt & Pepper to Taste
1 Small Box Baby Romaine Mix
1/3 Cup Candied Walnuts (store-bought or homemade)
1/3 Cup Crumbled Feta
1/3 Cup Sweetened Dried Cranberries
Salad Dressing: Press 2 Cloves Garlic into a bowl and add the Pomegranate Balsamic Vinegar, Honey, and Honey Dijon. Whisk until well incorporated. Stream in the EVOO while whisking vigorously. Whisk until the dressing becomes thick and creamy, and the oil is no longer separated. Add Salt & Pepper to taste.
Toss the Baby Romaine with Candied Walnuts, Feta and Salad Dressing. Top Salad with the Sweetened Dried Cranberries.