Grilled Chicken and Mango Salad with Spicy Avocado Dressing

Today's Fit Friday recipe is a healthier take on a dinner salad.  And it's full of fresh fruits and vegis.  I love Summer and the fresh produce that comes with it.  I so love going to the market and buying fresh, ripe fruits, like these mangos.  The smell that these all have is amazing.  When it is hotter than the inside of an oven outside, all I want is a cool salad made with ingredients that are simple but full of flavor.

Coating the chicken with some season salt is a nice contrast to the sweetness of the mango.  The dressing can be adjusted - using 1/2 jalapeno gives it just a slight edge.  If you want more spice, use the whole thing.  If you want less, just use 1/4 of it.  It makes it very easy to make this salad kid approved.  To take it one step further, I just grilled 2 of the chicken thighs with some salt and pepper.  So get ready for summer and dish yourself up some salad.

Grilled Chicken and Mango Salad

with Spicy Avocado Dressing

Ingredients:

1 lb. boneless, skinless chicken thighs
1 Tbs. seasoned salt
2 ripe mangos, peeled and cubed
1 cup grape tomatoes
1 Tbs. olive oil
Salt and Pepper
1 avocado, pitted and sliced
1 cup goat cheese crumbles
4 cups salad mix (I like spring mix)

Dressing:

1 avocado, pitted
2 limes, juiced
1 bunch green onions
4 cloves garlic
1 cup cilantro
6 oz. plain Greek yogurt
1/2 jalapeno pepper, seeded
1/2 cup water
Salt and Pepper

Directions:

1. Prepare the dressing.  Place all ingredients in a food processor or blender.  Process until smooth.  Refrigerate until ready to serve.

2. Preheat grill over medium high heat.  Pour seasoned salt into a large ziploc bag.  Add chicken and shake bag to coat with salt.  Place on grill and cook for 20-25 minutes, rotating once, or until chicken is no longer pink inside.

3. After placing chicken on grill, pour olive oil into a shallow bowl and toss tomatoes in oil to coat.  Add to grill and sprinkle with salt and pepper.  Turn frequently to cook evenly, for about 5-10 minutes or until skin begins to char.

4. Layer salad with salad mix, avocado slices, mango cubes, grilled tomatoes, and sliced chicken breast.  Sprinkle goat cheese over the top and add 1/4 cup dressing to each salad.  Serve immediately.

Serves 4

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Fit Friday - Asparagus and Pesto Pasta Salad

How's about another Weight Watchers friendly recipe for this fit Friday?  We're getting into the Spring months, and I know that my tastes are starting to change.  I'm craving more and more lighter dishes.  We've broken in the grill, and that calls for some tasty side dishes to compliment.  Grilled meat can really hold its own, if you want.  But it has to have a good side to make it pop.  Pasta salads are something that can be made ahead of time and served cold.  

This pasta salad has crunchy asparagus, giving the dish an extra dose of nutrition.  The pesto keeps it light but again gives it a flavor punch.  A lot of pasta salads have chunks of cheese in them.  But to keep this lighter, I opted for some shredded parmesan - a little goes a long way.  And the last addition, sundried tomatoes.  The give the salad some color and some zing.  Even though this pasta salad is a healthier substitute than a traditional macaroni or pasta salad, it doesn't substitute in flavor.

Asparagus and Pesto Pasta Salad

Ingredients:

1 lb. asparagus, ends removed and cut into 1 inch pieces

2 Tbs. olive oil

Salt and Pepper

1/4 cup julienned sun dried tomatoes

3/4 cup pesto sauce

1/2 cup shredded Parmesan cheese

8 oz. Farfalle/Bowtie Pasta

Directions:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper.  Spread asparagus out across sheet and drizzle with olive oil.  Sprinkle salt and pepper over the top and bake for 10-12 minutes. Remove from oven and toss with sun dried tomatoes in a large bowl.  Add pesto sauce and cheese.  Set aside.

2. Bring a pot of salted water to boiling.  Add pasta and cook according to package instructions.  Drain well and add to other ingredients.  Toss well and serve either warm or cool.  

Serves 4

Weight Watchers Points: 5

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• Cafe Zupas
• Steak Kabobs
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Fit Friday - Gorton's

I'm back with another review and giveaway with Gorton's Seafood!  I absolutely love these guys.  Their products have only gotten better over the years (I remember eating Gorton's fish sticks when I was a kid), and this year they have an awesome campaign that they are doing.  It's called Real Fabulous.

Real Fabulous means making food that makes me feel the best I can about myself.  Healthy food that will taste good and that I can enjoy, while helping me feel better all the way around.  And seafood is a perfect way to do that.  Gorton's has a line of grilled fish that makes it easy to prepare healthy food for your family.  For my review, I opted to prepare a recipe that was shared with me through Gorton's - Grilled Fillet Pear Salad.








The salad was amazing.  I had my doubts about the fish in the combination, but it was such a lovely addition. The warm fish, in a garlic sauce, was a great way to tone down the sweetness of the fruit.  The fish did not dry out, it didn't have an overbearing fishy taste, and the texture was like you took a fresh piece of fish from the butcher.  Definitely a great way to start the new year off right and "Real Fabulous!"

To get you started out on your own fabulous year, Gorton's is sponsoring my first giveaway of the year.  And while you're at it, make sure you visit their website to download coupons and recipes to help you in making some awesome, simple seafood.  They are also having a Real Fabulous Sweepstakes.  But in the meantime, enter the giveaway here to get you started, and then grab their recipe for Grilled Fillet Pear Salad below.






a Rafflecopter giveaway

Grilled Fillet Pear Salad

Ingredients:

2 boxes Gorton's All Natural Garlic Butter Grilled Fillets
1 large pear
1 bag salad greens
1/4 cup dried sweetened cranberries
4 slices pre-cooked, low sodium, bacon, crumbled
2 oz. goat cheese, crumbled

Dressing:

2 tsp. balsamic vinegar
2 Tbs. olive oil
1/4 tsp. ground allspice
1/8 tsp. salt
1/8 tsp. pepper

Directions:

1. Prepare dressing by whisking together vinegar, olive oil, allspice, salt and pepper.  Set aside.

2. Prepare Gorton's Fillets according to package instructions.

3. While fish is cooking, core and slice the pear.  Divide the salad greens evenly among servings and lay pear slices over greens.  Sprinkle with dried cranberries, bacon, and goat cheese.

4. Remove fish from oven and cut into pieces.  Add to salad.  Drizzle with salad dressing and serve immediately.

Serves 4

This giveaway is sponsored by Gorton's® Seafood.  

I have been compensated for my time in product.  

All opinions are my own and 100% true.

#RealFabulous #sponsored

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Cran-Raspberry Jello Salad

So we're almost to turkey day.  Did you get your turkeys taken out of the freezer over the weekend?  Our turkey is a 20 pounder (BIG BIRD!) and I'm injecting that bad boy full of lovely marinade on Wednesday night.  So I put it in the fridge Friday night.  The stuffing is made and in the freezer.  The rolls are made up to the second rise and are waiting in the freezer.  All that's left is pie.  And one other family tradition - Cran-Raspberry Jello Salad.

This is something that has become a staple at the dinner table on holidays.  I don't remember one single Thanksgiving without it - even at my grandparents' house.  My mom would make it and bring it because it was in such high demand.  Yes, it's a jello salad.  I understand that.  But it's such a wonderful twist on traditional cranberries at Thanksgiving.  But you must use the cranberry sauce, NOT whole cranberries.  That way it can dissolve right into the gelatin.  It's such a nice combination of sweet and tart.

Cran-Raspberry Jello Salad

Ingredients:

1 can cranberry sauce
1 small can crushed pineapple
1 small box raspberry gelatin
1 1/4 cups boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8 oz. package cream cheese
1 cup sour cream
1/2 cup sugar

Directions:

1. Pour cranberry sauce into a 9x13 inch pan.  Using a fork, mash sauce until no chunks remain.

2. Drain crushed pineapple, saving juices.  Combine juice, lemon juice and enough cold water to make 3/4 cup.  Set aside.

3. Dissolve raspberry gelatin in boiling water.  Pour over cranberry sauce and whisk until sauce is dissolved.  Add cold juice/water mixture.  Whisk until combined.  Add pineapple and chopped pecans.  Cover with plastic wrap and allow to chill overnight or until set.

4. After set, cream together cream cheese and sour cream.  Add sugar.  Beat on high speed to whip together.  Spread over top of salad, cover again with plastic wrap, and put salad back in fridge.  Chill for a minimum of 1 hour before serving.

Serves 12

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Deviled Egg Potato Salad

One of the staples of a barbecue, in my opinion, is salads. Green salads, jello salads, macaroni salads, but I prefer potato salad.  I've had all varieties, but the one that I still love to this day is my mom's Deviled Egg Potato Salad.  And I'm going to warn you right here - I use Miracle Whip in it.  Don't be a hater.  You could probably substitute it with mayo if you are used to that in your deviled eggs.  But I grew up with Miracle Whip in my deviled eggs.  And sweet relish.  I love sweet pickles.  And I get made fun of for it.  I don't care.  More potato salad for me!

Deviled Egg Potato Salad

Ingredients:

4 russet potatoes
8 hard boiled eggs
2 cups miracle whip
1 Tbs. mustard
1/2 cup sweet relish
1 tsp. paprika
1 tsp. dill weed

Directions:

1. Wash potatoes.  Place them in a large stockpot and cover with water.  Bring to a simmer over medium heat and cook for 30-45 minutes or until a knife inserted into the center will slide out when you pull up on the potato.

2. Remove from heat, dump out hot water, and replace with cold water to help potatoes to cool.  When potatoes have cooled, using a knife, gently pull the skins off of the potatoes by picking up a corner with the blade of the knife and pull to remove.

3. Cut potatoes into cubes and place into a large bowl.  Dice eggs and add to bowl.  Add remaining ingredients.  Gently fold ingredients together until combined.

4. Refrigerate salad for at least 2 hours or until ready to serve.

Serves 8-10

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Grilled Steak Salad

Well, the heat has set in for the duration of the Summer here in Las Vegas.  And with that leaves my cravings for comfort food and for something a little bit lighter and full of fresh ingredients.  So when I started craving a salad that had some substance to it, steak came to mind.  Good steak.  Grilled steak.  Medium done.  Cut thin.  And the ideas just went from there.





Now, I must also tell you that I am a person that LOVES color in my salads.  Green salad - blah.  Give me rich colors.  By the way, did you know that the richer the color in your vegis and fruits, the more nutrients they have?  It's true!  Anyway, back to the salad.  So when I went to the store to get the ingredients, I grabbed a red bell pepper, yellow cherry tomatoes, avocado (yes, I am an avocado hoarder), red leaf lettuce, arugula, and some top sirloin steak.

Then it was off to the dressing isle.  I had in mind what I wanted - something with balsamic vinegar.  But not a straight up, pucker your lips, vinaigrette.  And then this little beauty jumped right off the shelf and into my cart.  I have to admit, generic dressings kind of scare me.  But Private Selection (distributed by Kroger, aka Smith's here) has some AMAZING salad dressings.  And this was no disappointment.  We LOVED it.  Four Leaf Balsamic Vinaigrette and Marinade.  I did not use it to marinade the steak, I didn't want an overkill of tang.  Mostly grilled flavors with a hint of balsamic vinegar.  It was a fantastic compliment and I highly recommend it.

Grilled Steak Salad

Ingredients:

1 top sirloin steak (approx. 8 oz.)
1 package yellow cherry tomatoes
1 red bell pepper, seeded and sliced thin
Salt and Pepper
Olive Oil
1 head red leaf lettuce
1 package arugula leaves
2 avocados, cubed
Blue Cheese crumbles
Balsamic Vinaigrette

Directions:

1. Preheat grill to medium high heat.   Sprinkle steak with salt and pepper and place on grill.  Cook for over medium high heat for 4-6 minutes on each side, or until desired temperature is reached.  Remove from grill and allow to rest for 3 minutes.  Thinly slice and set aside.

2. While steak is grilling, place peppers and cherry tomatoes on a grill tray and brush with olive oil.  Sprinkle with salt and pepper.  Cook over medium high heat for 6 minutes or until vegetables are at tender crisp stage, slightly charred.

3. Place lettuce and arugula in a shallow bowl.   Top with avocados, grilled vegis, steak slices, blue cheese crumbles, and 1-2 Tbs. of dressing.

Serves 4

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Frog Eye Salad

Ingredients:

1 cup uncooked acini de pepe pasta
1 20 oz. can crushed pineapple
1 20 oz. can chunk pineapple
1 cup sugar
2 Tbs. cornstarch
1 beaten egg yolk
2 tsp. lemon juice
1 15 oz. can mandarin oranges
3 medium bananas

Directions:

1. Cook pasta in medium saucepan for 7-8 minutes, or until tender.  Drain well and place in a large bowl.  Drain both cans of pineapple and reserve juice for sauce.  Place pineapple in bowl with pasta.

2. Combine sugar and cornstarch in medium saucepan. Add pineapple juice and whisk until sugar/cornstarch is dissolved. Cook over medium heat until thick and clear. Pour half the mixture in with the egg yolk and then pour back into saucepan. Cook for 1 minute and then remove from heat. Add lemon juice. Whisk well and pour into bowl with pasta. Allow pasta and sauce to chill overnight (sauce will thicken, so do not worry about adding more cornstarch!).

3. Drain oranges VERY well. Dice apricots. Combine with pineapple and add to pasta/sauce mixture. Chill until ready to serve. Right before serving, slice bananas into salad (if you do it right before, you'll keep the bananas from going brown).

Tip: You can also add cut up strawberries, blueberries, practically any combination you would like.  

Serves 8

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Cafe Rio Salad

Ingredients:

Flour Tortillas
Cilantro Lime Rice
Black Beans
Grilled Chicken, diced
Romaine Lettuce, chopped
Pico de Gallo
Guacamole
Creamy Tomatillo Dressing
Cotijas Cheese
Limes

Directions:

1. Layer ingredients in order.  Eat.  Enjoy.

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Creamy Tomatillo Salad Dressing

Ingredients:


16 oz. bottle of buttermilk ranch dressing
4 tomatillos, peeled
1/4 bunch cilantro, washed and dried
2 garlic cloves, peeled
1/8 tsp. cayenne pepper
2 tsp. green Tabasco sauce
1 lime, juiced

Directions:


1. Pour ranch dressing into large bowl of food processor or blender. Add remaining ingredients. Process until mixture is smooth.


2. Pour into a container and refrigerate for at least 2 hours.


3. Pour over salad when ready to eat.

Makes 2 cups salad dressing

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Buffalo Chicken Salad

Ingredients:

Salad greens
1 avacado, sliced
1 roma tomato, seeded and diced
6 pieces Tyson's Anytizers Boneless Buffalo Wings, cooked and each piece cut into fourths
1/2 cup Tortilla Strips 
Blue cheese crumbles
Blue cheese salad dressing

Directions:

1. Layer salad in order of ingredients.

Serves 2

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Taco Salad

Ingredients:

Meat Seasonings:
2 Tbs. chili powder
1 Tbs. ground cumin
2 tsp. cornstarch
2 tsp. salt
1 1/2 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne pepper

1 Tbs. canola oil
1 onion, peeled and chopped
1 lb. ground turkey
3 cloves of garlic, minced
Salad greens (lettuce, spinach, whatever you like)
1 tomato, seeded and diced
2 avocados, pitted and sliced
1 bunch cilantro, washed and chopped
2 limes, quartered
1 can beans (optional) - refried or black
Shredded cheese, tortilla strips, Salsa, sour cream, or salad dressing - your choice for toppings

Directions:

1. Combine ingredients for meat seasoning in a small bowl.

2. Heat large skillet over medium heat.  Add onion and cook until tender.  Add ground turkey, garlic, and meat seasoning.  Cook until turkey is no longer pink.

3. Assemble salad, starting with bed of salad greens and adding other ingredients on top.

Serves 4

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