Monday, May 11, 2009

Gourmet Monday

Just a word of caution if you make this dish be sure and where an apron. I don't even own an apron maybe I could find one in my cedar chest. Cutting a mango is a chore but don't give up. Here are some steps to make the process easier. To peel and dice a ripe mango, stand the fruit on one of its narrow ends. Cut the mango off-center, just grazing one side of the pit. Repeat on the other side. Score the cut side of two lobes in a grid without piercing the peel. Press the mango lobes inside out and slice off the cubes of fruit near the peel.Here is a quick video on Youtube that will help you understand if you have not done this before.http://www.youtube.com/watch?v=lvLdPjpELyU&feature=related The chicken with this salad was light and juicy and sweet from the honey and the mango. I had a hard time finding the arugula it has a very different flavor. The combination of the two worked out perfectly. This recipe is a keeper. I found this recipe in the July 2008 Oprah Magazine.Mango Chicken Salad

4 cups of arugula
1 mango peeled and sliced into 1 inch long pieces
1 red pepper,trimmed, seeded and sliced into 1-inch long pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Sea Salt
2 teaspoons honey
1 teaspoon Dijon mustard
1 boneless chicken breast
1/4 cup slivered almonds

In large bowl, combine arugula, mango, and red pepper. In another, small bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside. In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat. Grill chicken over medium high heat ( or cook in a skillet with 2 teaspoon olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165 on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.
Slice chicken into l-inch long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds toss again before serving. Makes 2 servings.




15 comments:

teresa said...

Mmmm, this looks SO good, I love mango!

Mary said...

I love to see recipes for two. There aren't all that many available. Thanks for the tips about working with mangoes.

Cafe Johnsonia said...

That looks so refreshing. I just need some arugula and I think I have everything else to make it!

Norah said...

Oh that looks good. I have the arugula in my garden and mangoes in the fridge. Yummy!

Barbara Bakes said...

Such a great colorful salad idea!

Debbie said...

Chicken salad with mango....sounds fantastic!!!!

Katy ~ said...

I love mango, and I would love it in this wonderful salad. Oh my. This looks so fresh and colorful and delicious. I clicked on the picture so it would fill up my whole screen! YUMMERS!

Charlotte said...

Your blog sounds interesting; especially Tuesdays, and Wednesdays.

Cheryl said...

I love Mango that looks delish, you are so creative!

Lynda said...

This looks delicious and refreshing, a perfect summer salad! Thanks for posting it Nett, can't wait to try it!

Ginger said...

I love arugula and mango. This is a perfect salad for the summer. WOW!!

5 Star Foodie said...

Lovely and refreshing salad! The mango and almonds and arugula are wonderful here!

Selba said...

What a great mango chicken salad... yummy! :)

Van Santos said...

Seriously, what's with all the good salad recipes out there now! Nice one.

Katherine Aucoin said...

The combination of chicken and mango sounds so wonderful. I am going to try this!