Last week as I was writing this fun post about our favorite Western United States places to visit, I mentioned checking out the fresh cherry stands that litter the sides of the roads around Flathead Lake in Montana.Read More
Before I get to a recipe today I would like to tell you how proud I am of my 5-year-old, strong-willed, SMART, funny little boy who has a very special heart. He was diagnosed with Tetralogy of Fallot, Pulmonary Atresia and MAPCAs at birth. So far in his 5 years, he has undergone..Read More
Whew! What a weekend. I shot my first wedding over the weekend, which turned out to be an incredible experience. The rest of the weekend involved sickness, sickness and more sickness. I had a parenting moment on Saturday ("moment" = 3-hour period) that I will never forget, for as long as I live.Read More
I have been loving easy recipes. This recipe was easy, quick and ridiculously tasty. I love that it is considered a "salsa." I also used it as a topping and a side dish. And thankfully, my husband has an aversion to olives, so I had it all to myself! Perfect!Read More
This mango salsa can top ANYTHING and make me swoon!
Unless you, too, frequently drive along Viking Drive in the city in which I work, you might not believe me when I say that there is still a 10-foot pile of dirty snow that sits on the ground across the street from my place of employment. Every time I see that disgusting pile of slop, I let out a defeated sigh and instantly start dreaming of a tropical vacation. My husband and I started planning a tropical vacation a few months back, right after we learned that our oldest son would need to have his next surgery sooner than we expected. We weren't able to find childcare, though, so our tropical vacation never transpired. And I find myself sadly dwelling on that missed opportunity a lot these days.
So I have found that I have to do little things to trick myself into thinking that I'm sitting on a beach, enjoying my husband's company in WARMTH and with no large piles of snow in sight. When Kelapo contacted me and asked me to try their coconut oil, I knew it was meant to be. Coconuts = beaches = sunshine = no snow. Can I tell a quick story? Five years ago when my wonderful husband and I were on our honeymoon in Nassau, Bahamas, lying on the beach, absorbing the hot sunshine, we listened to a beach vendor repeat, "Fresh COCONUTS, tropical DRINKS, this is not a CEMETERY, let's get the pah-ty STAH-TED!" Over and over and over. But we didn't mind the repetition because, well, we were in the Bahamas. And he was talking about drinks and parties, and oohhhhh, I hate that stupid pile of snow. I often wonder if it will be July when it finally disappears.
The first thing that came to my mind when concocting a coconut-oil-related recipe was a light, fresh, fruity, delicious chicken meal that would make me think of a tropical vacation. First, though, I'd like to tell you how delicious coconut oil is. It can be such a great replacement for olive oil in a variety of dishes. I highly recommend it, and especially the Kelapo brand, which is now available in the Minneapolis area at Lunds and Byerly's. There are nutritious benefits to consuming coconut oil, as well. Check out Kelapo's website for details.
I wanted to create a sweet-spicy marinade for the chicken. My goal was to keep it simple because what I had in mind for the salsa was a little bit more complicated.
In a medium bowl, combine:
2 jalapeno peppers, sliced
4 green onions, sliced
Juice from 1 lime
2 tablespoons coconut oil
Salt and pepper
Place 4 chicken breast halves in a shallow dish and cover with the coconut oil-jalapeño mixture. Cover and let sit in the refrigerator overnight, turning the chicken occasionally.
Discard the large chunks from the dish and grill the chicken over medium heat until meat is no longer pink, about 15-18 minutes.
In the meantime, add the following ingredients to a medium bowl:
1 mango, peeled and diced
10 strawberries, stemmed and diced
1/3 cup dried cranberries
Juice from 1/2 a lime
1/2 red onion, chopped
1/4 cup cilantro, finely chopped
2 tablespoons red wine vinegar
2 tablespoons coconut oil
Salt and pepper
By the way, I used these delicious Orange Flavored Cranberries from Trader Joe's, and I loved the citrus flavor they added. Yum. Yum. Yum. TJ's rocks.
Spoon the salsa over top the grilled chicken. Close your eyes and pretend you are near the ocean. Someone in the distance is talking about fresh tropical drinks.
I have to say, this is a fabulous little meal. I love the underlying coconut flavor that peeks through, mixed in with the assortment of other light flavors that danced around inside my mouth.
The next day for lunch, I shredded the chicken and put it atop a piece of flatbread. I topped it with the mango salsa and a little extra fresh cilantro.
It was a delightful lunch, once again bringing me back to an imaginary tropical location. And making me forget about that wretched pile of snow.