Romaine Salad with Chicken, Apricots and Mint
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 1/2 cup dried apricots 1 cup hot water 2 cups loosely packed mint leaves 1 teaspoon freshly grated orange zest 1/2 cup orange juice 2 tablespoons honey 4 teaspoons Dijon mustard 4 teaspoons red-wine vinegar 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 1/4 cup extra-virgin olive oil 1 pound boneless, skinless chicken breast, trimmed of fat 1 large head romaine lettuce, torn into bite-size pieces 6 fresh apricots or plums, pitted and cut into wedges 1 cup loosely packed mint leaves, roughly chopped 1/2 cup sliced almonds, toasted (see Tip)
Per Serving Calories: 507 kcal Carbohydrates: 42 g Dietary Fiber: 5 g Fat: 24 g Protein: 34 g Sugars: 25 g
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Preheat grill. To prepare marinade and dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)
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Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve. Yield: 4 servings
Watermelon and Goat Cheese Salad with Citrus Vinaigrette
SERVES: 5 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 3 tablespoons extra-virgin olive oil 3 tablespoons orange juice 1 tablespoon red-wine vinegar 1/4 teaspoon salt Freshly ground pepper to taste 8 cups watercress, tough stems removed, or mixed salad greens 4 cups diced seedless watermelon (see Tips) 1/4 cup very thinly sliced red onion 2 ounces goat cheese, crumbled 1/2 cup chopped hazelnuts, toasted (see Tips)
Per Serving Calories: 242 kcal Carbohydrates: 13 g Dietary Fiber: 2 g Fat: 19 g Protein: 6 g Sugars: 10 g
Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.
Chicken, Mango, and Rice Salad
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1 1/2 cups short grain rice 1 1/3 pounds boneless skinless chicken breasts 1 tablespoon cooking oil 1 1/4 teaspoons salt 3/4 teaspoon fresh-ground black pepper 3/4 cup chopped red onion 1 mango, peeled and cut into 1/2-inch dice 1 avocado, peeled and cut into 1/2-inch dice 1/3 cup cooking oil 3 1/2 tablespoons lime juice 3/4 cup chopped cilantro
Per Serving 1. 2. Calories: 759 kcal Carbohydrates: 76 g Dietary Fiber: 6 g Fat: 33 g Protein: 38 g Sugars: 10 g In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly. Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice. Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro. Yield: 4 servings
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