17 February 2010

Caribbean-Style Chicken Salad

I had this for lunch and it was delicious! 

1/4 cup lime juice
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound skinless, boneless chicken breasts
1 ripe mango, peeled, pitted and diced
1 (15.5 ounce) can black beans, drained
and rinsed
1 red bell pepper, seeded and cut into
thin strips
1/2 jicama, sliced into matchsticks
1/2 head green leaf lettuce, rinsed and

1. Whisk together lime juice, red wine vinegar, garlic, honey, salt, and pepper until blended. Slowly whisk in olive oil until incorporated. Mix half of this dressing with the chicken breasts, cover, and refrigerate for 1 hour. Refrigerate the remaining dressing for later use.
2. Heat an outdoor grill for medium-high heat.
3. Grill chicken breasts until no longer pink, about 6 minutes per side. Set aside and allow to cool while proceeding with recipe. Toss together mango, black beans, bell pepper, and jicama in a large bowl with reserved dressing. Slice chicken into bite-sized pieces and toss with salad.
4. To serve, line a serving bowl with the green leaf lettuce and mound the chicken salad into the middle OR on a tortilla, as a wrap.

15 February 2010

This mighty huntress, Lexi,  just brought me her prey.  A stuffed chick that was supposed to be an Easter gift to my nephew, but the cats stole.  What a good girl she is to bring me such a fine gift.  And I am sure it was VERY hard to catch.

UPDATE 2/16/10:  So, I tossed the "gift" off the bed.  About 20 minutes later, she brought it back, dropping it next to me, with a look of "You don't like my gift?!" on her face.  I left it there and woke up to find myself sleeping with it under my back.  Sigh...

14 February 2010

Valentine's Advisor...

If you need help shopping for your Valentine, check out Walgreen's.  They have a Personal Gift Advisor at each store!

07 February 2010

Ahi Tuna Wasabi Salad...

I had my most favorite meal in the world for dinner tonight: Ahi Tuna Wasabi Salad and a Cherry 7-Up.  No pictures, I ate it too fast.

Wasabi Dressing
  • 2 teaspoon Soy Sauce
  • 1-1/2 teaspoon Wasabi Paste
  • 6 tablespoons Rice Wine Vinegar
  • 2 tablespoon Sugar
  • 1 teaspoon Olive Oil
  1. Mix soy sauce, vinegar and sugar in bowl until sugar is disolved.
  2. Add oil and wasabi paste. Whisk well.
  3. Chill before using.
  • Mixed Greens
  • 1 can Mandarin Oranges
  • Slivered Almonds
  • Sesame Seeds
  • 1 package uncooked Wonton Wrappers (usually found near bagged salads), cut into strips
  • Canola oil
  1. Fry wonton strips in canola oil until they are golden. Drain on paper towels.
  2. Assemble salad with oranges, almonds, fried wonton strips, and sesame seeds.
  • 2 Ahi Tuna Steaks, about 1/2 lb each.
  • Old Bay Seasoning or Montreal Steak Seasoning
  1. Coat all sides of the steaks in the seasoning.
  2. Heat dry fry pan to medium-high heat.
  3. Cook Ahi (no oil!!) in pan, 3 minutes per side for rare (Ahi should be eaten rare - otherwise you might as well save your money and buy canned tuna!)
  4. Slice and serve on top of the salad.