Margarita Chicken Salad

Ingredients

  • Margarita Dressing
    • ½ cup frozen (thawed) nonalcoholic margarita mix
    • ¼ cup olive or vegetable oil
    • 2 tablespoons white wine vinegar
  • Salad
    • 4 boneless skinless chicken breasts (about 1 ¼ lb.) (we used 2 breasts that together weighed about 1 ¼ lb.)
    • 6 cups bite-size pieces mixed salad greens (we used a 50/50 blend of spring greens and spinach)
    • 1 cup sliced fresh strawberries
    • 1 medium mango, seed removed, peeled and sliced
    • 1 avocado, pitted, peeled and sliced
    • ¼ cup chopped fresh cilantro

Directions

  1. Preheat your gas or charcoal grill (we used a gas grill). Mix the dressing ingredients together with a wire whisk in a small bowl. Measure out ¼ cup of the dressing and pour it into a separate bowl to use for basting later.
  2. Place the chicken on the grill over medium heat. Cover grill and cook for 10 to 15 minutes, flipping halfway through or until the chicken is fully cooked in the thickest part (at least 165 degrees). Brush the chicken with some of the dressing from that ¼ cup you set aside earlier. Continue cooking for 2 to 4 minutes longer, turning and basting frequently with the dressing (we went for 2 minutes).
  3. In a large mixing bowl, toss the greens and strawberries together. Split the mixture up among 4 plates. Cut the chicken breasts into slices before equally dividing it between the 4 plates along with the mango and avocado. Sprinkle cilantro over the top of the 4 plates, drizzling any remaining dressing over the top of the salad portions afterwards.
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This salad is full of flavor ! The dressing has some acidity to it and you taste the margarita mix in it,  the greens are bitter, the strawberries and mango are sweet and the avocado is delicious and brings a creaminess to the salad. The chicken helps this feel like a salad you eat for dinner and makes it more filling. Mommy loves eating strawberries but I’m a lot pickier when it comes to enjoying them. This salad, it made me love eating strawberries !

We got this recipe from Betty Crocker.

We weren’t paid in any form to promote Betty Crocker.

Take care everybody !

Shrimp Tacos with Mango Salsa

Ingredients

  • Salsa
    • 1 mango, peeled, pitted and diced
    • ½ medium red onion, finely diced
    • 1 jalapeño pepper, seeded and diced (we left the ribs and seeds in)
    • 1 cup fresh cilantro, chopped
    • 1 lime, juiced
    • Pinch of kosher salt
    • Pinch of sugar
  • Tacos
    • 2 tablespoons vegetable oil
    • 1 ½ pounds peeled and deveined shrimp (we used extra-large shrimp)
    • 1 (6-ounce) can enchilada sauce (we used hot enchilada sauce)
    • ½ teaspoon ground cumin
    • 1 tablespoon unsalted butter
    • 16 small corn tortillas, warmed
    • 1 avocado, peeled, pitted and diced
    • Lime wedges, for serving

Directions

  1. Let’s get started with making the salsa first. Take a bowl out and mix together the mango, red onion, jalapeño and cilantro. Now add in the lime juice, salt and sugar, stirring to mix everything together.
  2. Now for the tacos ! Take a large heavy skillet out and pour the oil in, setting the heat to high. Once the oil’s hot, toss in the shrimp*, stirring them around for 2 to 3 minutes or until they look opaque. Turn the heat down to low and pour in the enchilada sauce, stirring to coat the shrimp. Add in the cumin and continue stirring constantly for 1 to 2 minutes. Add in the butter, stirring just long enough to melt the butter, taking the skillet off the heat immediately afterwards.
  3. Place the shrimp in the tortillas, topping it with the mango salsa and the avocado. Squeeze some lime juice over the taco and enjoy !

*We actually split cooking the shrimp into 2 batches so they could all be evenly cooked and have a chance to get seared.

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This was such a delicious taco ! You get some sweetness from the mango and heat from the jalapeño and enchilada sauce. The butter gives the sauce a silky texture. We were so excited to eat this that we actually forgot to add on a squeeze of lime but we can only imagine that it would’ve made this that much tastier ! They never did say how many shrimp to put in each taco but we didn’t end up needing all 16 tortillas. We only ended up getting about 8 tacos.

This recipe came from The Pioneer Woman Magazine.

We weren’t paid in any form to promote The Pioneer Woman Magazine.

Take care everybody !

Mango Slaw

Ingredients

  • 2 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup mango, diced
  • 1 cup cucumber, chopped (we removed the seeds and took the skin off before chopping)
  • ½ small red onion, sliced
  • 2 Tbsp. dried Fresno chile pepper (we couldn’t find any so we used dried chipotle peppers instead) (they never said how they should be prepped so we just minced it and kept the seeds)
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. olive oil (we used extra-virgin olive oil)
  • Salt and pepper to taste
  • 1/3 cup fresh cilantro, chopped

Directions

  1. Take a large mixing bowl out and mix the cabbages, mango, cucumber, red onion and chile together in it. Add the lime juice and olive oil in, tossing to coat. Add salt and pepper if you think it needs any. Fold in the cilantro and garnish with cilantro sprigs on top.
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This is a colorful slaw that we hope you enjoy as much as we did !

Recipe source unknown.

Take care everybody !