I have been MIA at The Thankful Table for…oh…lets just say “a little while”. Things around here have been crazy, as I am sure all of you can relate to on your end. I started a new job, we were blessed with a new grand fur-baby, illnesses and the day-to-day happenings of life all around us, and I realized that too much time had gone by since I have given this little love of mine some attention (I am shaming myself as I write these words). We hope the holidays filled you with wonderful, warm, loving memories shared with family and friends. They certainly were on our end! Our new grand fur-baby, Ellie Mae, has brought our family immeasurable amounts of joy in her short two months since she found her forever home with our son and daughter-in-law. I am crazy in love with her and since you all are SO insistent, I will share a few pictures of her! And my new job…I am fortunate in that I get to spend every day with one of my dearest friends, Rachel…or as I call her…Rach…the story of how our friendship came in to being is a cute story that I will share perhaps another time. But if two people were meant to spend every day together in a small office, it would be us. We love and respect each other, and have the added bonus of enjoying our friendship. So, our days are spent mostly working, and then “occasionally” talking about food, shopping, wine and trying to solve the problems of the world. As we were talking about our previous night’s dinners we both made, she told me about this recipe I am sharing with all of you and I thought it was a must-try. Her being the fabulous cook that she is, I knew it would be a hit at our house and sure enough it was! The dressing is delicious with its flavors of Dijon, honey and a hint of orange, with a tiny bit of tartness from the lime juice. I mixed it together the day before and stored it in the refrigerator along with the marinating chicken. And it seems that something magical happens when you throw soy sauce, pineapple juice and ginger together…it makes the most delicious marinade for chicken, which we all know can get a bit boring from time to time. The toppings for the salad you can omit/adjust to your liking, but I will say, do NOT skip out on the mango! It is the perfect addition and brings all of the flavors together beautifully. It’s one big beautiful bowl of Caribbean deliciousness! We hope you all have a wonderful 2018 and look forward to spending more time with The Thankful Table!
Sláinte!
PS-thank you Rach for your collaboration in creating this delicious dish!! xoxo
And then there is this girl…who has COMPLETELY captured my heart, as she does with everyone who meets her…she and I have kind of a special bond, and I never realized I could love another fur baby after losing our sweet Abbi. We could not be more thankful she is ours! Enjoy!!
- 1/4 cup soy sauce
- 3/4 teaspoons powdered ginger
- 1/2 cup pineapple juice
- 1 Tablespoon honey
- 1 teaspoons crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds Boneless Skinless Chicken Breasts
- 2/3 cups orange juice
- 2 Tablespoons Dijon Mustard
- 1/2 cup olive oil
- 3 Tablespoons lime juice
- 1 Tablespoon honey
- salt and pepper (to taste)
- Romaine lettuce (cleaned, chopped)
- 1 sweet red pepper (chopped)
- 1 yellow pepper (chopped)
- 1 orange pepper (chopped)
- 1 large mango (peeled, diced)
- 1 medium jalapeño (seeded, diced)
- In a small bowl, combine soy sauce, ginger, pineapple juice, honey, red pepper flakes, salt and pepper. Whisk well. In a 1 gallon size plastic storage bag, place the chicken, pour marinade on top and seal. Marinade at least 4 hours in refrigerator (preferably overnight).
- *On a stove-top grill, season with olive oil and preheat for 1 minute. Place chicken and grill over medium-high heat for 15 minutes, turning once at half-way point (chicken should reach 165 degrees when fully cooked).
- While chicken is cooking, prepare the vinaigrette. In medium bowl, add orange juice, Dijon mustard, olive oil, lime juice and honey. Whisk well, salt and pepper to taste.
- For individual servings, in a medium bowl add lettuce, red, yellow and orange peppers, mango and jalapeño. Drizzle dressing, toss well. Transfer to plate or bowl. Serve immediately.
Adapted from Whole and Heavenly Oven
*You can also grill this per directions above, or bake the chicken at 350 degrees for 35-40 minutes, until chicken reaches 165 degrees.
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