Tag Archives: Nightshade Free

Mango Cashew Chicken Salad

Mango Cashew Chicken Dinner Salad

This salad is inspired by one of my favorite salads from Red Mesa Grill in Northern Michigan. I order it every year from their gluten free menu and it is so good, I decided to recreate it at home adding my own spin on it.

Mango Cashew Chicken Summer Salad

The salad has a delicious combination of sweet juicy mango, crunchy cashews, tart cranberries, onion and roasted chicken. The mango dressing is bursting with vitamin C. It is a perfect Summer main dish salad!

Mango Cashew Chicken Salad

Mango Cashew Chicken Salad

Begin with making a marinade for the chicken breasts:

Marinade:

1/4 Cup of Olive Oil

Zest and Juice of 1 Lime

2 Cloves of Smashed Garlic

2 Tablespoons of Apple Cider Vinegar

1/2 Teaspoon of Sea Salt

Whisk the marinade together well. Add 4 boneless, skinless chicken breasts to a gallon zip bag, and pour the marinade over the chicken. Seal the bag, and place it flat in the refrigerator for 3 hours, flipping once halfway through to ensure the chicken is evenly seasoned. You can refrigerate the chicken for up to 24 hours in the marinade.

Now prepare your salad dressing.

Mango Salad Dressing

Mango Salad Dressing:

Ingredients;

1 1/4 Cup of Ripe Mango, diced

1/4 Cup of Good Olive Oil

2 Tablespoons of Fresh Squeezed Lime Juice

2 Tablespoons of Fresh Cilantro

2 Tablespoons of Raw Apple Cider Vinegar (I use this kind)

1 Green Onion, sliced

1 Teaspoon of fine Sea Salt (I like this brand)

Blend the mango and olive oil in a blender until completely smooth and creamy. Add the lime juice, salt and cider vinegar and blend to incorporate. Now, add the fresh scallion and cilantro, and pulse the blender just until you can see tiny bits of scallion and cilantro. You want to be able to see it and not completely incorporate it into the dressing.

Refrigerate the dressing. This will keep 3 days in the refrigerator.

Now to make the salad! đŸ™‚

Mango Cashew Chicken Salad Prep

Mango Cashew Chicken Salad Ingredients:

4 Boneless, Skinless Chicken Breasts

1 – 5 oz. Container of Organic Baby Romaine, washed and spun dry

1/2 Head of Organic Iceberg Lettuce, washed, spun dry and torn into bite-sized pieces

1 Ripe Mango, Diced in to 1 inch pieces

1/2 Cup of Salted or Raw Cashews

1/4 Cup of Apple Juice Sweetened Dried Cranberries (I use this brand)

1/4 Cup of Green Onion, Sliced

1/4 Cup of Red Onion, Finely Diced

Additional Sea Salt for Sprinkling

Directions:

Preheat the oven to 375° degrees. In a cast iron skillet, add 2 tablespoons of olive oil and heat on medium-high. Remove the chicken breasts from the marinade, and sprinkle them with additional sea salt, and add them to the pan. Brown the breasts two minutes per side, until golden brown, but not cooked through. Place the chicken on a baking sheet, and place them in the preheated oven. Bake for 20 minutes or just until the chicken reaches 165° at the center. Remove the chicken from the oven, and set aside to cool while you prepare the rest of the salad.

Mound the salad greens in a large bowl. Drizzle with a generous amount of Mango Salad Dressing. Sprinkle the mango, cashews, cranberries, green onion and red onion on top. Slice your cooked chicken breasts on a diagonal (they can still be warm) and arrange the breasts on the top of the salad. Sprinkle with some additional sea salt to taste.

Serve!

4 Large Dinner Sized Servings (1 Chicken Breast per person)

 

 

 

 

Versatile Eat Your Veggies “Tomato” Sauce

This sauce is the bomb! My twenty year old son, Jeffrey, has a hard time eating vegetables, and he didn’t even know the amount of vegetables he was consuming when I used this sauce instead of tomato sauce in my Bolognese recipe last week. In fact, all four of the other family members sat down to dinner and inhaled the sauce.

Eat Your Veggies Tomato Sauce Collage

 

If you are eating nightshade free and miss tomatoes, this is a very versatile tomato sauce that tastes exactly like tomato sauce with a lovely full bodied consistency, but a little thicker. So, it could be used as a tomato paste substitute, or thinned down with extra broth. If tomatoes aren’t a problem for you, this is a way to get more vegetables into your meals with ease and a flavor punch.

Eat Your Veggies "Tomato" Sauce

Versatile Eat Your Veggies “Tomato” Sauce

 

The total time to make this sauce is about an hour and a half. It makes 3 1/2 cups. I like to jar the sauce in one cup containers and freeze what I am not using for later convenience. Doubling the recipe takes very little extra time, and gives you more to freeze for later.

Use this sauce straight from the jar, or use it in your favorite tomato sauce recipes measure for measure. I currently have on my list of recipes to develop with this sauce, pizza and enchiladas! The sky is the limit! Here’s the recipe:

Versatile Eat Your Veggies “Tomato” Sauce

Ingredients:

2 Cups Carrots, Peeled and Chopped

1/2 Cup Shallots, Peeled and Sliced

1 1/4 Cups Red Beets, Peeled and Diced

1 1/2 Cups Red Onion, Peeled and Diced

1/2 Cup Celery, Chopped

2 Cloves of Garlic, Minced

2 Cups Broth (Chicken, Bone Broth or Vegetable Broth)

1/2 Cup Aged Balsamic (I love this 18 Year Old, No Sugar Added, High Quality Balsamic)

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon of Anchovies (Umami Guys! Don’t skip it!)

1 1/2 Teaspoon Dried Oregano

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Turmeric

1 Teaspoon Dried Parsley

1 Teaspoon Dried Basil

1/2 Teaspoon Sea Salt

1/4 Teaspoon Ground Mace

1 Bay Leaf

Directions: Place 1/4 Cup of olive oil in a heavy stock pot over medium high heat. Add the Anchovy, and stir until it almost melts into the oil. Add the prepared vegetables, and cook for five minutes, stirring occasionally. Meanwhile, mix all the herbs, mace and salt together in a small bowl. After the vegetables have cooked for five minutes, add the seasoning, and stir for one minute. Add the broth, bay leaf and balsamic. Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.

Remove bay leaf. Add all the ingredients to a high speed immersion blender, and blend until very smooth.

Place the sauce in jars and use within three days in the refrigerator, or freeze for later.

I would love to hear how you are using this sauce in your recipes! Stay tuned for more recipes with this sauce coming soon!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

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