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.
Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.
Slice the chicken and top the salad, makes 2 large or 4 small servings.
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.
This healthy and refreshing Summer salad is punched up with a zip of lime. Delicious as a side to any dinner or add grilled chicken to make this the entrée.
2 c fresh spinach washed and torn into bite sized pieces
2 c romaine washed and torn into bite sized pieces
1 c fresh blueberries
1 cucumber peeled, halved and sliced
1/4 c sliced roasted almonds
Mix all ingredients in a large bowl
Juice of 2 limes, or about 2 T
1/4 c extra virgin olive oil
1 t sugar (or substitute)
1 t minced ginger
Whisk ingredients together in a small bowl, pour over salad, toss together