Caribbean Chicken Salad with Mango Dressing

Well Plated has been a recent source of favorite recipes for me, and this is another keeper!  The dressing alone is fantastic!  Paired with the simple chicken marinade and all the other salad toppers - I loved this easy dinner.  I made a few small changes that are reflected below.  See the original recipe along with beautiful photos here.  

FOR THE CARIBBEAN CHICKEN SALAD:

• 4 tablespoons soy sauce
• 4 tablespoons extra virgin olive oil
• 2 tablespoons brown sugar (light or dark)
• 2 teaspoons ground ginger
• 3 chicken breasts, cut in half horizontally 
• 18 ounces chopped romaine lettuce, leafy greens and hearts
• 2 red bell peppers, cored and diced
• 1 cup canned reduced sodium black beans, rinsed and drained
• 1 ripe avocado, cut into bite-size chunks
• 15 ounces mandarin oranges in light syrup, drained, but reserve some for the dressing (or substitute other juicy tropical fruits, such as diced mango or diced pineapple)
• Fresh cilantro, for serving

FOR THE MANGO DRESSING:

• 1 large mango, peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks
• 1/3 cup freshly squeezed lime juice, (about 2 medium size limes)
• 2 tablespoons honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne
• 3 tablespoons extra virgin olive oil   
• 1-2 tablespoons reserved syrup from mandarin oranges

1. Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
2. Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, cayenne, and reserved fruit syrup in your food processor or blender until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
3. Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade and grill for about 3-4 minutes per side, until cooked through. Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
4. In a large bowl, combine the romaine, red bell pepper, black beans, and avocado. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

Bell Pepper Chicken Nachos

Bell pepper nachos!  My family was skeptical when they heard what was for dinner, but the pretty colors and yummy taste won them over.  

4 bell peppers, any color you like

2 cups shredded cooked chicken

4 green onions, both green and white parts, sliced

2 garlic cloves, finely chopped

1 teaspoon chili powder

3/4 cup sliced black olives (black beans would well if you're not a fan of olives)

1 cup salsa 

2/3 cup chopped fresh cilantro

1 1/2 cups shredded cheddar cheese

vegetable oil

salt and pepper to taste

Heat 1-tablespoon oil in a non-stick skillet over medium heat. Add the green onion and garlic and fry for 2 minutes. Than add the shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm. Remove from heat and add the salsa, sliced olives, salt and pepper to taste. Stir well and set aside.

Preheat oven to 350°F. Cut the bell peppers into 2-inch pieces and remove seeds. Press each piece open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon the chicken mixture evenly over pepper chunks.  Top with cheese.

Bake nachos for 10-15 minutes (I only did 10 minutes so the peppers would still be a little crunchy).  Turn the broiler on high and broil for a couple minutes to give the cheese a good, crispy melt (if you like that sort of thing). Then remove from oven and top with chopped cilantro (or not). Serve immediately.

Tomato Basil Parmesan Soup

I've made this soup several times, and each time I look for the recipe on this little blog and am surprised to find that I haven't posted it.  It's a delicious soup!  Most recently, I made four batches for a soup swap, and then another batch to share at a ladies retreat.  I've used my slow cooker, but have also made it on the stove cutting back on the time it simmers.  I know there are plenty of tomato cheese soup recipes floating around out there.  This is the one my family loves!

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped (I've also used 3 tsp. dried basil)
• 3 teaspoons minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 1 cup heavy cream OR half & half
• 4 cups chicken or vegetable broth
• 2 cups shredded parmesan cheese

roux

• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream OR half & half

1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.