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
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.
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