YAY, Val very nicely and patiently showed me how to get on-line = my blog!! Having a GREAT time in Cocoa Beach, Florida (where I used to live)!! Eating LOTS of fresh seafood al fresco, OBTW.
This one caught my eye in my Clean Eating mag.
(serves 4)
Dressing:
1 cup fresh peeled and cubed mango
3 T. apple cider vinegar (I like Bragg's*)
2 t. minced cilantro
1/2 t. each coconut sugar and red pepper flakes (use less of the flakes, if you'd rather*)
1 T. water
Chicken:
2 boneless, skinless chicken breasts (about 8 oz. each)
1/4 t. each kosher* salt and freshly ground pepper
1/3 cup coconut milk
2 t. curry powder, divided
1/2 cup finely shredded coconut flakes
1 t. whole-wheat flour
2 T. coconut oil
Salad:
6 cups torn romaine lettuce
1 cup diced Campari* tomato1 cup fresh peeled and diced mango
1/2 cup diced red onion
Prepare dressing: Puree all ingredients in a blender or food processor with 1 T. water until smooth. Set aside.
Cut chicken breasts in half horizontally, making 4 pieces. Season with S&P. In a med. bowl, combine coconut milk and 1/2 t. curry powder. In a shallow dish combine coconut flakes, flour, and remaining 1&1/2 t. curry powder. Dip chicken in coconut milk, letting excess drip off, then dredge in flour mixture. Discard any remaining flour mixture.
In a large skillet on med.-high, heat oil. Add chicken pieces and cook until browned on one side, about 5 mins. Flip and reduce heat to med. Cook until no longer pink inside, 5-8 more mins.
Prepare salad: In a large bowl, combine all the salad ingredients; divide among plates, and drizzle each with 3 T. dressing. Top with one piece of chicken.
"God uses ordinary people to carry out His extraordinary plans."
Have FUN today!!
Love,
MM
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