Mango Chicken Salad
- 1½ cups light coconut milk, divided
- 1/3 cup lime juice, divided
- 1/4 cup plus 2 tablespoons reduced-sodium soy sauce, divided
- 2 boneless, skinless chicken breasts
- 2 tablespoons peanut butter
- 2 tablespoons honey
- 2 cups chopped Napa cabbage
- 2 cups chopped romaine lettuce
- 1 cup peeled and chopped jicama
- 1 cup peeled and chopped mango
- 1½ cups chopped seedless cucumber
- 1 red bell pepper, chopped
- 1/2 cup chopped strawberries
- 1/2 cup peeled and chopped oranges
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1½ cups cooked angel hair pasta, prepared according to package directions
- 1/4 cup slivered almonds, toasted
- 1 tablespoon chia seeds
In a large Ziploc bag, add 1 cup of the coconut milk, 3 tablespoons lime juice, and 2 tablespoons soy sauce. Add the chicken, seal the bag, and shake gently to coat the chicken. Marinate in the refrigerator for at least 1 hour and up to 6 hours.
In a small mason jar, add the remaining 1/2 cup coconut milk, lime juice, soy sauce, peanut butter, and honey. Screw on the lid and shake to combine. Store in the fridge.
Heat a grill pan over medium heat and brush with a small amount of olive oil. Remove chicken from the marinade, discarding the marinade, and grill until cooked through, about 12 to 15 minutes, turning once. Let cool slightly, chop, and then set aside.
In a large bowl, combine the cabbage, romaine, jicama, mango, cucumber, bell pepper, strawberries, oranges, red onion, cilantro, pasta, and chopped chicken.
Pour reserved dressing from the mason jar over the salad and toss to coat. Sprinkle with the almonds and chia seeds. Serve immediately.
Grilled Avocado Tacos
- 5 corn tortillas
- 1 ripe but firm avocado
Salt and pepper
1/3 cup crumbled queso fresco
1 lime, cut in wedges
Heat a grill or grill pan to medium-high heat.
Cut open the avocado and remove the pit but not the peel at this point. Brush each open face with olive oil and sprinkle with salt and pepper. Place cut side down on the grill and cook 2 to 5 minutes or until grill marks have appeared. Remove from the grill and allow to cool while you proceed.
Place each tortilla on the grill and grill each side for a few seconds, flip, and cook again, until grill marks begin to form and the tortilla puffs slightly. Remove from the grill and set on a plate.
To assemble tacos, slice the avocado in 1/8-inch slices lengthwise, remove from the peel, and layer a few slices in each tortilla, along with a little cheese, a squirt or two of lime juice, and a pinch of salt.
Serves 2 to 3.
Double-the-Meat, Hold-the-Bread BLT with Cilantro-Lime Dressing
- 2 cloves of garlic, minced
- 1½ tablespoons Montreal chicken seasoning
- 3 tablespoons Worcestershire sauce
- 3 tablespoons red wine vinegar
- 1/4 cup plus 1 teaspoon olive oil
- 1 (2-pound) flank steak
- 4 boneless, skinless chicken breasts, pounded flat or butterflied
- 1 (8 oz.) bag baby spinach
- 1 (8 oz.) bag baby arugula or watercress
- Olive oil
- 1 lemon, juiced
- 6 slices bacon, cooked and crumbled
- 2 cups grape tomatoes, sliced
- 1 avocado, chopped
- Cilantro-Lime Dressing
In a medium bowl, whisk together garlic, Montreal chicken seasoning, Worcestershire sauce, and red wine vinegar. Slowly add the oil while whisking continuously.
Divide the marinade between two Ziploc bags. Place the chicken in one bag, and the steak in the other. Seal well and marinate from 15 minutes to overnight.
Remove steak and chicken to separate plates and discard marinade. On a grill or grill pan heated to medium, cook chicken 6 to 7 minutes and steak 8 to 9 minutes. Flip chicken and steak and allow the chicken to cook an additional 3 minutes and the steak an additional 5 to 7 minutes. (For chicken, 165° F. on a meat thermometer; for steak, 140 to 145° F.) Remove meat to a clean cutting board and tent with aluminum foil. This will allow the juices to redistribute for better tasting meat. After 5 minutes, slice thin on the diagonal and set aside.
To serve family style, place some spinach and arugula on a large platter and lightly drizzle with a little olive oil and the juice from 1 lemon. Stack the steak, chicken, and bacon on top, followed by the tomatoes and avocados. Drizzle with the Cilantro-Lime Dressing and serve immediately.
- Serves 6 to 8.
- 1 bunch cilantro, stems cut off
- 3 cloves garlic, minced
- 9 limes, juiced
- 1/2 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1/3 cup granulated sugar
- 3/4 teaspoon salt
- 1/2 cup canola oil
- 1 medium to large tomatillo, peeled
Place all ingredients in the jar of a blender and process until smooth. Store in refrigerator 7 to 9 days.
Cade and Carrian Cheney are the husband-and-wife team behind the popular Oh, Sweet Basil food blog. Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites.
The Cheneys believe that "Cooking isn't just about the food, it's about the hands that created it. For us, that means sharing a little Southern comfort and a little farm-to-table. But wherever you are and whatever flavors you are sharing, remember that good food and good people make for a good life.