Key West Salad with Mango Mustard Chicken

Key West Salad with Mango Mustard Chicken

There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.

Key West Salad with Mango Mustard Chicken

1 10 oz bag romaine hearts

1/4 c sliced toasted almonds

1/2 c shredded smoked gouda cheese

1 can mandarin oranges drained

1/4 c Nautrally Fresh Poppy Seed dressing

4 chicken breast cutlets

1/4 c mango jelly

2 T Dijon Mustard

salt and pepper

Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.

Mango Mustard Chicken

Mango Mustard Chicken\

Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.

Key West Salad

Slice the chicken and top the salad, makes 2 large or 4 small servings.

Key West Salad with Mango Mustard Chicken

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Cobb Salad, Family Style

I love a good Cobb Salad, it is so easy and so versatile. I like to serve mine in a glass 9×12 pan and serve it family style so that everyone can pick and choose what toppings they like, it’s is kind of like a low carb taco night. Use the ingredients your family likes and serve with a vinaigrette or ranch dressing.

Family Style Cobb Salad

2 heads of romaine hearts chopped into bite sized pieces

2 tomatoes chopped

1 ripe avocado peeled and chopped ( sprinkle with lemon or lime juice to prevent discoloring)

2 cups cooked chicken or turkey chopped ( I used a rotisserie chicken from my stores deli)

6 slices of  cooked bacon chopped

1/2 c blue cheese crumbled ( Use feta or even cheddar if that is your family’s preference)

3 hard boiled eggs chopped

Add lettuce to the pan, top with remaining ingredients, in rows. Sprinkle with salt and pepper if desired. Serve with dressing and tongs so that each person can get the ingredients they desire. This salad is also great for parties and pot lucks.

Easy Mustard Vinaigrette 

2 T olive oil

3 T red wine vinegar

1 t dijon mustard

salt and pepper

whisk together all ingredients, serve over salad.

Pinspired: Cucumber and Avocado Summer Rolls

I was looking for a starter to bring to a barbecue at my in-laws. It’s August and its hot as can be here in Florida so I didn’t want to do anything that required an oven. I was stumped so I went on to Pinterest,  and reviewed my boards, I had pinned this Summer Roll recipe from Williams-Sonoma awhile back. It seemed perfect but I have never made Summer rolls before, never used rice paper, so I had my reservations. I couldn’t come up with anything else though so I decided to go for it. I am glad I did. I have to say as long as you prep all the ingredients before hand and follow the instructions it’s pretty easy and the rice paper is much more forgiving that I thought it would be. My husband even rolled a few and had no trouble and he is not a patient man. They were so fresh and delicious, I will be making these again, and again. My only snag was my neighborhood supermarket was out of rice paper ( normally my market has it by the pre-made sushi/fish counter). I had to take a trip to the Asian market, but that was fine, they were super friendly and had several different kinds, their prices were cheaper than the supermarket too.

Cucumber and Avocado Summer Rolls

For the dipping sauce:

juice from 1/2 lime

2 T canola oil

2 T rice wine vinegar

1/2 Dijon mustard

1/2 soy sauce

1 t brown sugar

1/4 t red pepper flakes

Mix all ingredients together in a small bowl

For the Rolls:

1 package rice paper rounds (I used about 12)

1 head green leaf lettuce, washed, leaves left whole (not iceberg or romaine hearts, it needs to be soft and flexible)

1 bunch basil

1 bunch mint

about 2 c matchstick carrots (or carrots and shred them yourself)

2 haas avocados peeled and diced

2 T lime juice

1/4 t salt

1 english cucumber peeled and cut into matchstick like strips

Prep all vegetables. put into piles or bowl for easy access. For the avocado, toss with lime juice and salt to prevent browning. To cut the cucumber, cut into 4 pieces and then slice into planks

turn on its side

and then cut into thin strips

Get a large sallow pie plate or bowl and fill with warm water, must be big enough to submerge whole sheet of rice paper. Place a clean kitchen towel in front of the water and all prepped ingredients next to it. (I had not yet chopped my avocado in this picture)

Submerge 1 sheet of rice paper into water until pliable, place on towel, submerge 2nd sheet and place directly on top. Each roll will have a double ply of rice paper. Then Place one lettuce leaf on top of paper (tearing if needed to fit) the Horizontally , one row of carrots, one row of cucumber and one row of avocado, then place 2 mint and 2 basil leaves on top.

lift bottom edge of rice paper up and over the filling and roll once to make a tight cylinder. If paper sticks to towel, use water to wet fingers and gently pull off. Fold in the sides of the paper and continue to roll into a cylinder shape, place seam side down on a platter and continue rolling the rest of the rolls, place a wet paper towel between layers to prevent sticking.

Cut on the bias and serve with dipping sauce.

Greek Chicken Pitas with Tzatziki Sauce

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

This is one of our favorite week night dinners, quick, easy and healthy.

For the chicken

1 1/2 lbs boneless chicken breat cutlets

1/2 T Greek seasoning

1/4 c olive oil

2T red wine vinegar

Combine all ingredients in a shallow baking pan (or large ziplock bag), add chicken and turn until well coated. Place in refrigerator for at least 30 min.

Grill over med heat about 3 minutes per side ( these were very thin cutlets, adjust your grilling time accordingly) or until no longer pink.

Cut chicken into bite size pieces or strips.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Serve over grilled pita with chopped cucumber, tomato, kalamata olives, lettuce, crumbled feta cheese and tzatziki sauce.

GREEK CHICKEN PITAS WITH TZATZIKI SAUCE

Tzatziki Sauce

1/2 c greek yogurt

1/2 c sour cream

1T chopped fresh dill

1/2 t minced garlic

1/4 cucumber finely grated

1/2 t salt

1/8 t pepper

Combine all ingredients in a small bowl and chill. Serve with chicken pitas, can also be served with cut up vegetables and pita chips as a dip.