Tropical Chicken Fiesta Salad

So... The always lovely and charming Ami_B came by today. She came bearing raspberry shoots which are now occupying the back left corner of my yard (beside the blueberries) -- in theory we will have berry fruits to munch on (however few they may be) some time around August '07. :-)

For our lunch, I made the following:

Tropical Chicken Fiesta Salad (not the cheezy name).

Incgredients:
- 1 box (198g) of mixed salad greens, WASHED
- 1 small DRAINED & RINCED tin mandarine orange sections
- 1 small DRAINED & RINCED tin peach slices (in juice -- will be larger than a small tin of orange sections)

- Cooked chicken, cut up into chunks (I used the meat of one of those BBQ'd whole chickens from the grocery store, but any-old chicken will do).
- Pine Nuts (1/2 C or there abouts)

You can leave out the chicken and just use the pine nuts (or use flaked almonds, sunflower seeds, pecan crumbles, and/or chickpeas in addition to the pine nuts) for a veggie version. :-)


Combine the first three ingredients in a big salad bowl.


Combine the protein ingredients in a LARGE FRYING PAN with the following:
2tbsp Olive Oil
2/3C Orange/Tropical-Fruit Juice
2 tsp each: curry powder, ginger powder, taragon
1/8 tsp each: black pepper, basil,
2 cloves garlic, minced

Sautee it all until the liquid is all soaked up. Turn off the heat, but leave the pan on the burner so that the chicken/chickpeas get a little crispy (but not much).

Add the protein mixture to the Fruit & Greens mixture. Toss until leaves are slightly wilted and get a bit moist from the fruit.

Serve and enjoy.

(A vinegrette of Fruit Juice, cider vinegar and olive oil would probably be tastey on it too).

Serve with white wine or lemonade. :-)



For dessert, I made:

Sauteed Fruit with Yoghurt

Take:
1 small tin of peaches, DRAINED
1 small tin of mango slices, DRAINED
2/3C frozen raspberries (still frozen)

Toss them into a (clean) large frying pan, with:
2 tbsp butter (or margarine or 1.5 tbsp veggie oil)
2/3 C Orange/Tropical Fruit juice
2/3 C Sangria/Red Wine

Cook at maximum temperature, STIRRING CONSTANTLY, until the liquid boils away and everything is gooey and delicious.

Serve over vanilla yoghurt, and enjoy. :-)


Now I go and roast some turkey. :-)

- TTFN,
- Amazon. :-)