I decided to make my first blog post about a new recipe I made. I love to cook, but most importantly I love to eat. I can follow a recipe like a champion, so that counts for something…I guess. It’s funny because my boyfriend is always like, “OMMMGG this is amazing!!” when I make a new recipe. I’m not good at taking compliments so my rebutte is always “I just followed directions! You could have made it too!” Plus he says that when I throw together Hamburger Helper, so I have trouble trusting his judgment when it comes to food on the ‘amazing’ scale. I find less and less time and energy to cook lately, but we had been on an eating out bender for week so I had to have a meal I’d prepared myself. This was a winner, I must say(amazing would probably be stretching it, but hey! why not?) It was quick, easy, and didn’t leave a lot of dishes…that may or may not be my favorite part. Caribbean Broccoli Chicken Salad Ingredients 3–4 Deli chicken tenders (.75 lb) 1 mango Juice of 1 lime 1 head Bibb (or iceberg) lettuce 3 tablespoons mango chutney 2 tablespoons peach preserves 3 tablespoons plain low-fat yogurt 2 tablespoons light mayonnaise 1 (12-oz) bag broccoli slaw 1/2 cup golden raisins 2 tablespoons sunflower seeds Prep Cut chicken tenders into thin slices. Peel and slice mango (1 1/2 cups). Squeeze lime for juice (1 tablespoon). Remove lettuce core; separate individual leaves. Steps Prepare dressing in medium bowl by whisking chutney, preserves, and lime juice until smooth. Stir in yogurt and mayonnaise until blended. Add slaw, chicken, mango, and raisins; toss to coat. Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve. I omitted the lettuce leaves. I didn’t think they would really add anything to the dish and I definitely didn’t miss them. The salad was so yum. The dressing was a refreshing mixture of sweet and tangy, the broccoli slaw was so fresh and crisp, and the chicken tenders add that savory touch, the seasoning and fried yum yum contrasts with the sweetness of the delicate dressing perfectly. Certainly could be a meal on it’s own. The hunk of meat in question is a rib-eye marinated for about 30 minutes in sun dried tomato salad dressing and packet of brown gravy mix. That’s all folks. So easy. I actually just made them on the stove because I didn’t feel like dealing with the grill. I’m lazy. The dressing and gravy make a gold trophy mix of sweet and salty. They were really delicious, but honestly probably would have been better on the grill. Next time.
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I decided to make my first blog post about a new recipe I made. I love to cook, but most importantly I love to eat. I can follow a recipe like a champion, so that counts for something…I guess. It’s funny because my boyfriend is always like, “OMMMGG this is amazing!!” when I make a new recipe. I’m not good at taking compliments so my rebutte is always “I just followed directions! You could have made it too!” Plus he says that when I throw together Hamburger Helper, so I have trouble trusting his judgment when it comes to food on the ‘amazing’ scale.

I find less and less time and energy to cook lately, but we had been on an eating out bender for week so I had to have a meal I’d prepared myself. This was a winner, I must say(amazing would probably be stretching it, but hey! why not?) It was quick, easy, and didn’t leave a lot of dishes…that may or may not be my favorite part.

Caribbean Broccoli Chicken Salad

Ingredients
3–4 Deli chicken tenders (.75 lb)
1 mango
Juice of 1 lime
1 head Bibb (or iceberg) lettuce
3 tablespoons mango chutney
2 tablespoons peach preserves
3 tablespoons plain low-fat yogurt
2 tablespoons light mayonnaise
1 (12-oz) bag broccoli slaw
1/2 cup golden raisins
2 tablespoons sunflower seeds

Prep

  • Cut chicken tenders into thin slices.
  • Peel and slice mango (1 1/2 cups).
  • Squeeze lime for juice (1 tablespoon).
  • Remove lettuce core; separate individual leaves.

Steps

  1. Prepare dressing in medium bowl by whisking chutney, preserves, and lime juice until smooth. Stir in yogurt and mayonnaise until blended.
  2. Add slaw, chicken, mango, and raisins; toss to coat.
  3. Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve.

I omitted the lettuce leaves. I didn’t think they would really add anything to the dish and I definitely didn’t miss them. The salad was so yum. The dressing was a refreshing mixture of sweet and tangy, the broccoli slaw was so fresh and crisp, and the chicken tenders add that savory touch, the seasoning and fried yum yum contrasts with the sweetness of the delicate dressing perfectly. Certainly could be a meal on it’s own.

The hunk of meat in question is a rib-eye marinated for about 30 minutes in sun dried tomato salad dressing and packet of brown gravy mix. That’s all folks. So easy. I actually just made them on the stove because I didn’t feel like dealing with the grill. I’m lazy. The dressing and gravy make a gold trophy mix of sweet and salty. They were really delicious, but honestly probably would have been better on the grill. Next time.