Skip to main content

14 Feb 2015 Cold Cantaloupe Chicken

On a cookie sheet, toast*
1/2 c large nut pieces (I recommend hazel nuts but any nut will do)
at 350 degrees for 8 minutes in an oven, chop & set aside
*(or since you might be making this because its hot outside...toast in a skillet stovetop.  Just watch closer, they burn fast.)

Heat together in small dish
1/4 c fresh lemon juice 
2-3 torn mint leaves
One minute in the microwave and rest for 10 minutes

Whisk together in small bowl
1/3 c olive oil
2 T red wine vinegar
1/2 t sugar or other sweetener
salt & pepper
mint infused lemon juice from above, after discarding mint leaves

Toss together in a large bowl
1 lb chicken, cooked & cubed
1 2 lb cantaloupe, peeled and cubed
1/2 lb feta cheese crumbles, or parmesan or...

Pour dressing and nuts atop the chicken mixture, combine well
Serve atop baby spinach or other greens

Comments

  1. bacooperMarch 8, 2015 at 10:48 AM

    I ran out of greens to serve this on so I shredded some Brussel sprouts and added them. It turned out great.

    ReplyDelete

Post a Comment

Popular posts from this blog

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...
Post a Comment
Read more

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

Pasta al limone

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...
Post a Comment
Read more