Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Sunday, August 14
Mango Mish-Mash
No, I haven't completely given up on the main course salad - they still seem to dominate my daily life. Just yesterday I had a lovely "mixed seafood salad" at a local Thai restaurant, hitting the spot perfectly with both spice and protein.
Today I made a tossed chicken salad with some leftover grilled skinless chicken boobie. Although a change for me in that it was not really spicy, the flavors still worked together and it ended up being refreshing and hearty.
Arugula Chicken Mango Salad w/ Lime Ginger Dressing (serves 1)
1 (about 3-4 ounces) chicken breast, cooked & diced
1 cup broccoli florets, steamed
1 small mango; peeled, seeded & diced
several big handfuls arugula
1 cup italian parsley, chopped
2-3 shelled walnuts, chopped
1 T crumbled blue cheese (this could be omitted - I don't think it added benefit to the final flavors)
Dressing:
1 jalepeno, diced
juice of 1/2 lime
1 T sesame-ginger dressing (I used leftover from another dish, see link for general idea)
2 T of the diced mango
pinch salt
Toss the salad ingredients together in a large bowl, reserving 2 T of the mango for the dressing. Puree the dressing or combine it however you'd like, then pour over the salad and toss very well. Plop yourself in front of a Tivo'ed Iron Chef America episode and chow down.
Nutrition:
373 kCal; 27g carb / 36g pro / 14g fat (28/39/33% ratio)
Time posted: 13:54 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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