So talented, so cute,.... :) I can't help falling in love you!
Sunday, April 27, 2008
Monday, April 21, 2008
Mango Chicken Salad
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjya0xx3Kiz3ZIKj-DV3qMP_ruk4p5AP_u0nPaRMAEN0gWX3k00iWOVVfc-YWIVm7B3syayw3-fdTIvMZBTweWn7qhQdhl2AAy5RYuDqT-MdpQx8cLYo9RhoNhVAJy53nDsWTQ2Fa35Xtax/s320/ss_R100977.jpg)
(From: Better Homes and Gardens)
4 servings
Start to Finish: 30 minutes
Ingredients
* 6 cups torn romaine lettuce
* 2 cups fresh blueberries
* 1 mango, pitted, peeled, and cut up
* 12 to 16 oz. chicken breast tenderloins
* Salt and ground black pepper
* 2 Tbsp. purchased garlic butter
* 2 cups broccoli florets
* 1/2 cup bottled blue cheese Italian vinaigrette salad dressing
* Crumbled blue cheese (optional)
Directions
1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.
3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.
4. Makes: 4 servings
5. Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.
Sunday, April 20, 2008
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