October 11, 2011

Clinging to warm days...

It's definitely feeling more like Fall now. The sun sets so early! :/ I wanted a sweet, crunchy, summerlike dish... Zach made a mango chutney thing in the crockpot a while back and I was not a fan, sadly. We still have a jar of mango chutney kicking around, so I hunted for something on Tasty Kitchen that would use this in a different way. I came up with Thai Chicken Salad! Here's the recipe from TK user Ashley Elizabeth of Sweetpea Lifestyle:


* 6 Tablespoons Mango Chutney
* 6 Tablespoons Soy Sauce
* 3 teaspoons Fish Sauce
* 3 Tablespoons Apple Cider Vinegar
* 3 Tablespoons Sugar
* 4 Tablespoons Worcestershire Sauce
* ½ cups Extra Virgin Olive Oil
* 1 pound Chicken Breasts
* 1 head Romaine Lettuce, Chopped
* 1 cup Shredded Carrots
* 1 bag Broccoli Slaw, 12 Ounce Bag
* 1 cup Diced Cucumber
* 1 cup Red Bell Pepper, Diced
* 1 can Mandarin Oranges, 15 Ounces
* 1 cup Craisins
* 1 can Crunchy Chinese Noodles, 3 Ounces


Mix the first six ingredients (don’t add in the oil – you’ll add it later) in a bowl, reserving half to use as dressing. Marinate chicken in the bowl with the remaining marinade mixture, at least 4 hours.

When ready to make salad, throw the chicken on the grill and grill till perfectly done (over medium heat, typically this will take 5 minutes per side, but it depends on the size of your chicken breasts). Then remove chicken from the grill and let it rest a few minutes before slicing!

Into your reserved marinade, add half cup of extra virgin olive oil and mix. (I like to use a small mason jar, pour liquids in, screw on the top, and shake it up, baby.)

Now, you are ready to create your salad. Mix your chopped greens, carrots, slaw, cucumbers, peppers, oranges and Craisins in a BIG bowl. Add your dressing and toss well. Place into bowls/plates/whatever kind of individual serving dishes your heart desires, and top with sliced chicken and crunchy noodles!

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