Tag Archives: mango

Bombay Chicken Salad

I have friends in Tampa who I go visit often and on a trip several month ago, one of my friends picked up some food from the local grocery store for us to snack on.  Along with the hummus, veggies and crackers, she also brought home a curried chicken salad, called Bombay Chicken, that was so good, I wanted to rub my face in it.  I can pretty much count on her picking up this salad now whenever I’m there and it’s just addicting.  The last time I was there in January, I sat down and actually dissected the salad trying to figure out what was in it.  I haven’t tried to recreate the salad myself yet but it reminded me that I had the recipe for this Bombay Chicken Salad that was just waiting to be made which has similar flavors and is, no doubt, much healthier.

Chicken grilled with curry powder and cumin is diced and added to quinoa (or couscous as the recipe calls for) and mixed with mango, golden raisins, scallions, and almonds.  The whole mixture is tossed with a light dressing made of olive oil, lemon juice, honey and more curry powder.  The warm flavors of the curry and cumin contrast perfectly with the sweet creaminess of the mango and raisins while the scallions and almonds both provide their own unique crunch.  While I made this with quinoa, this would be delicious with couscous as the recipe indicates, or even whatever your favorite rice is.  The Bombay Chicken from the grocery store in Tampa is a mayonnaise-y calorie bomb so at least I know that when I have that craving, I have this healthier dish to turn to that is just as satisfying.

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      In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

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Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

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In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

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Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken.

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Drizzle with dressing and toss to coat.

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Refrigerate unless serving immediately.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle magazine

Pickapeppa Chicken and Mango Kebabs

Sorry for my month long absence! I wish I could say that I’ve been off doing something fun but I’ve really been doing nothing more than living everyday life. Anyway, I hope to get back into a normal routine here so thanks for being patient and thanks for coming back! My favorite season is here so it’s got me itching to do some serious cooking again. But before I break out the soups, apple and pumpkins, I held on to summer for one more day and made these grilled Pickapeppa Chicken and Mango Kebabs.

Chicken is marinaded in Pickapeppa sauce (also considered Jamaican ketchup and usually found near the marinades and steak sauces in the grocery store) and garlic before being threaded onto skewers with chunks of mango and fresh red pepper. A quick trip to the grill (indoor or outdoor) and you’ve got a flavorful kebab that is great with a side of veggies or salad. Even if summer is over, kebabs can be made anytime of year and are a great way to jazz up plain old chicken and veggies. If you’ve never tried Pickapeppa sauce, pick up a bottle and try it with just about anything. You’ll probably be hooked.

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The ingredients:

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Combine chicken, Pickapeppa sauce, and garlic in a large zip-top plastic bag. Seal bag. Refrigerate 2 hours.

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Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken, mango, and red bell pepper ­alternately onto each of 8 (12-inch) skewers.

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Place skewers on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning ­occasionally.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Strawberry-Mango Smoothie

I had dinner with a friend last night and as I was driving home, under an almost-blue moon (which is tonight, by the way), with the windows down and the sunroof open, I felt a change in the air.  It was the change that comes in the summer when evenings get slightly cooler and temperatures dip into the 60s for the first time.  And even though it’s supposed to get a little warmer here for the weekend than it’s been the last couple of beautiful days, I’m eagerly waiting for those nights when I can turn off the air conditioning and sleep with the windows open.  Which should be any day now.  I hope.  As I wait, I’ll just savor these remaining warm summer days and keep sipping on something cold and refreshing like this Strawberry-Mango Smoothie.

Fresh strawberries, frozen mangoes, yogurt and mango nectar are blended until creamy, smooth, sweet and tangy.  I prefer to use frozen fruit in my smoothies as opposed to ice because I like the texture of the frozen fruit but obviously you can use fresh fruit and ice instead.  Also, if you can’t find mango nectar (which I find in the international foods section of my grocery store), simply substitute orange juice or apple juice.  Really, just throw in whatever you want.  Smoothies are a sweet ending or a good accompaniment to a weekend brunch, as a way to get a couple servings of fruit in you, or just to cool off on a hot day.  Whatever your day brings you, I hope you have fun today or tonight and do something you wouldn’t normally do, something off the cuff and unexpected.  That way when you tell your kids/friends your story, you can officially say, “I did it once in a blue moon.”

Have a great weekend everyone!

Strawberry-Mango Smoothies (makes 2 smoothies)

  • 1 cup strawberries, quartered
  • 1 cup frozen mangoes
  • 1/2 cup mango nectar or fruit juice
  • 1 6-ounce carton fat-free strawberry yogurt

Place all ingredients in a blender and blend on high for one minute until smooth.  Garnish with fresh strawberries or mango slices.

The ingredients:

Place all ingredients in a blender and blend on high for one minute until smooth.

Garnish with fresh strawberries or mangoes.

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