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Great Garden-to-Table Appetizer: Mango Salad with Grilled Chicken

by on ‎07-29-2013 06:16 PM

Hello, foodies…

I’m sure you remember me talking about Melissa from Best Friends for Frosting. She’s such a sweetheart and she’s helped us with a number of blogs and events in the past. Today, I’m pleased to share with you another amazing recipe from the dessert queen…but this one’s not dessert!

Melissa helped us complete our garden-to-table menu with a great appetizer: Mango Salad with Grilled Chicken. Of course, this would also make a great lunch or dinner idea, too! Just adjust the serving sizes to accommodate for your specific meal.

I threw together this quick, healthy, and delicious mango chicken salad for a family dinner and it was a total hit! The fresh, sweet mango flavor shines through while complementing the grilled chicken breast beautifully. If you’re looking for a stress-free and effortless salad that will wow your guests, try this one out!


Mango Salad with Grilled Chicken



Mango Salad with Grilled Chicken
Makes 2 servings

Ingredients:

Salad:
•    4 cups (about 2.5 oz) arugula
•    1 mango, peeled and sliced into 1” pieces
•    1 red bell pepper, trimmed, seeded, and sliced into 1” long pieces
•    4 oz pre-grilled deli-style chicken
•    1/4 cup slivered almonds

Dressing:
•    1 Tbsp extra-virgin olive oil
•    1/2 tsp balsamic vinegar
•    2 tsp honey
•    1 tsp Dijon mustard
•    Pinch of salt

Directions:
1.    Combine the arugula, mango, bell pepper, and chicken in a large bowl.
2.    To make the dressing, whisk together the olive oil, vinegar, honey, Dijon mustard, and a pinch of salt in a small bowl.
3.    Drizzle the vinaigrette over the  salad and mix well. Sprinkle with slivered almonds.

Thanks, Melissa! Foodies, as I mentioned, this talented blogger knows her desserts, but you’ll also find breakfast, appetizer, and entrée recipes—as well as DIY projects, entertaining ideas, and more—on her blog.

Please join Carolyn Gracie for In the Kitchen with David tonight! She’s going to show you how to make my Strawberry Shortcake Ice Cream Sandwiches...our last official recipe for July and National Ice Cream Month!

Strawberry Shortcake Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches
 
This recipe is prepared the KitchenAid 300-Watt 10-Speed Tilt-Head Stand Mixer (K37868).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
Ice Cream:
•    1 qt vanilla ice cream
•    1 (16-oz) bag sliced frozen strawberries
 
Topping:
•    3 oz marshmallow fluff
•    6 oz whipped topping
•    3 Tbsp strawberry syrup
 
Cookies:
•    2-1/3 cups + 1 Tbsp all-purpose flour
•    1 tsp baking soda
•    3/4 tsp salt
•    2/3 cup buttermilk
•    3/4 tsp lemon juice
•    1-1/2 tsp vanilla extract
•    6 oz (1-1/2 sticks) unsalted butter, softened
•    1 cup + 2 Tbsp sugar
•    2 large eggs
 
Directions:
 
1.    To prepare the ice cream, first line a sheet pan with parchment paper. Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. Scoop the ice cream into a bowl of a stand mixer and whip until soft, but not melted. Fold the frozen strawberry slices into the mixture by hand. Pour the mixture onto the prepared baking sheet and spread to a 1/2" thickness. Cover the ice cream with another piece of parchment paper, and then place the sheet pan in the freezer.

2.    When the ice cream has hardened, remove the sheet pan from the freezer. Dip a round cookie cutter in hot water, then make ice cream cutouts. Place the cutouts back into the freezer until needed.  

3.    To prepare the cookies, preheat the oven to 350°F. Line three cookie sheets with parchment paper. Set aside. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. Then combine the buttermilk, lemon juice, and vanilla into a small bowl. Set aside.

4.    Fit a stand mixer with a paddle attachment, and (on medium speed) combine the butter and sugar until it's pale and fluffy. Add the eggs and mix until well-blended. Add the flour and buttermilk mixtures alternately, on low speed. Make sure to begin and end with the flour mixture. Mix until well-blended.  

5.    Spoon 2 Tbsp of batter (about 2" apart) onto the prepared cookie sheets. Bake for 12–14 minutes. Place the cookies on a cooling rack so they can cool completely.

6.    To prepare the topping, fit a stand mixer with a whisk attachment, and combine the whipped topping, marshmallow fluff, and strawberry syrup. On medium speed, whip for 2–3 minutes until light and fluffy. Refrigerate the marshmallow topping until needed.

7.    To assemble the sandwiches, evenly spread the marshmallow topping on the flat side of two cookies. Place a pre-cut ice cream circle on top of one of the cookies and then top with the other cookie. Freeze until ready to eat.

Keep it flavorful!
—David