Mango Chicken Salad

Makes 4 Servings

3 skinless, boneless chicken breasts
2 limes
1 cup unsweetened coconut milk
1 tbsp soy sauce
1/2 tsp crushed red pepper
1/2 cup flaked, unsweetened coconut flakes
2 mangoes, seeded, peeled and chopped
Lettuce leaves (optional)

1.  Preheat oven to 350°F.  Cut chicken into bite-size chunks.  Squeeze juice from 1 lime (2 tbsp); cut remaining lime into wedges.

2.  In a large saucepan combine the coconut milk, the lime juice, soy sauce, and crushed red pepper.  Add chicken and bring to boiling; reduce heat and cook, covered, for 12-15 minutes or until chicken is cooked through, stirring occasionally.

3.  Meanwhile, spread coconut in a shallow pan.  Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.

4.  Remove chicken and cooking liquid to a bowl.  Add mangoes; toss to coat.  Sprinkle with toasted coconut.  Spoon onto lettuce leaves to serve.  Pass lime wedges.

Recipe taken from Better Homes and Gardens, April 2011

It's All Greek to Me

Makes 8 Servings

4 large ripe tomatoes, cut into 1-inch chunks
1 English cucumber, peeled, halved lengthwise and cut into 1-inch pieces
1 large green bell pepper, seeded and cut into 1-inch chunks
1 small red onion, halved and very thinly sliced
1/2 cup Kalamata olives or other black olives
1 cup crumbled light feta cheese
2 tbsp minced fresh oregano leaves
2 tbsp minced fresh mint leaves
3 tbsp red wine vinegar or balsamic vinegar
2 tbsp olive oil
Salt and ground pepper to taste

1.  Combine tomatoes, cucumber, green pepper, red onion, olives, feta cheese, oregano, and mint in a large decorative serving bowl.

2.  Just before serving, add vinegar, olive oil, salt and pepper and toss gently.

Recipe taken from

Na-cho Ordinary Taco Salad

Makes 8 lunch or 6 dinner servings

1 1/2 lbs extra-lean ground beef
1 cup chopped onion
1 large jalapeno pepper, seeded and minced (optional)
2 tsp minced garlic
1 tbsp chili powder
2 tsp ground cumin
2 cups quartered cherry tomatoes
1/3 cup ketchup
1/2 tsp salt
1/4 tsp ground pepper

12 cups torn romaine lettuce
1 cup canned whole-kernel corn, drained
1 cup canned black beans, drained and rinsed
1/2 cup diced green bell pepper
1 cup shredded light cheddar or mexican blend cheese
1 cup quartered grape tomatoes
1/3 cup chopped green onions
1 small ripe avocado, peeled and sliced (optional)
1 cup each light sour cream and medium salsa

1.  Heat a large, non-stick skillet over medium-high heat.  Add beef, onions, jalapeno pepper, and garlic.  Cook and stir until beef is no longer pink, breaking up any large pieces.  Add chili powder and cumin.  Cook 1 minute more.  Add 2 cups grape tomatoes, ketchup, salt and pepper.  Cook and stir for 2 more minutes.  Remove skillet from heat and set aside.

2.  To assemble salad, spread lettuce over bottom of a serving platter (or individual plates if making single servings).  Top with beef mixture, followed by corn, beans, green pepper, cheese, remaining tomatoes, green onions, and avocado slices, in that order.  Top with sour cream and salsa just before serving.

Recipe taken and modified from

Feast from the East

Makes 6 lunch or 4 dinner servings

Dressing
1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp reduced-sodium soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp orange zest
1 tsp minced garlic
1/4 tsp each salt, black pepper, and crushed red pepper flakes

Salad
8 oz uncooked whole wheat spaghetti
1 lb sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cut grated carrots
1 cup frozen green peas, thawed
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves

1.  Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use.

2.  Cook spaghetti according to package directions.  Drain.  Rinse well with cold water and drain again.  Transfer spaghetti to a large salad bowl and toss with remaining ingredients.  Add dressing just before serving and toss again.

Recipe taken from