Thursday, June 27, 2013

Tropical Chicken Salad!

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Today's post is sponsored by two of our most favorite foodie companies -  Stonyfield Organic Yogurt & Earthbound Organic Farms!

I feel like we (perhaps only me?) have lost the art of salad making.   A salad can, or should be a spectacular experience! A not to be missed - perfect summer evening dinner - the perfect end to a day spent on the ocean, salt in hair and sand between your toes!  (if only in your mind ;D )  I feel this tropical mango salad is just that! Spectacular.

Ingredients for the Salad and Marinade:

Earthbound Farm - Spring Mix 10oz
2 Mangoes (1 for marinade and 1 to slice fresh on top of your salad)
2 Kiwis
1 Avocado
1 Red Pepper (large)
2 tbs Chia Seeds
2 tbs Hemp Seeds
1 Pineapple (small / medium) (1 cup for your marinade and 1 cup for on top of salad)
1 Red Onion
1 small bunch of green onion
2 Tbs of diced / mashed fresh ginger root
2 Lrg. Clove of Garlic
1 1/2 lbs of organic chicken breast
1 cup of Mushrooms (pick your favs - I love Shitaki & Portabellos)
Stonyfield Organic Greek Yogurt, Earthbound Farms Spring Mix, Green Onions and fresh Ginger Root - absolutely foodie bliss! 

Preheat your oven to 350 degrees.  

The marinade sauce - 
1 mango - peeled and seed out
1 cup of diced pineapple
1 tbs. of diced ginger root
1 clove of diced garlic
2 tablespoons of olive oil
Wizz this through food processor or blender just until mixed.  Pour into baking dish and put in the refrigerator for 20-40 minutes.


Fresh ingredients makes all the difference!  Ahh!

Put your chicken and the marinade in preheated oven at 350 degrees and bake for 30 minutes (or until done).
While your chicken is baking - 
Wash, dice and get all of your herbs and fruits ready!
Saute your diced red pepper, red onion, green onion, ginger and mushrooms with some olive oil. 

In large bowl add your Earthbound Farm Spring Mix, top with your fresh fruits, sprinkle chia seeds and hemp seeds on top.
Add your warm sautéed veggie mix and sliced chicken.

For your Greek Yogurt Dressing - 
Use the mango liquid that is left from the cooked chicken and add to 1 cup of Stonyfield Organic Greek Yogurt, 3 tablespoons of olive oil (add more to taste), Sea Salt and fresh ground pepper to taste as well.   I like this dressing a bit thick.

The helpers are getting restless waiting!  Ahhh...foodie kids :)

Absolutely Summer Perfect - Tropical Mango Salad!

My Notes:
I have the Earthbound Farm cookbook and it is one of my go-to cookbooks and the cookbook I buy for college kids starting out!
I buy organic foods as much as possible!  
Pretty bowl and roasting pan from Sur la Table



This is a sponsored post from Stonyfield Organic Yogurt and Earthbound Farms.  I have been a fan and have chosen their brands over others, well before my social media / blogging started.  




4 comments:

Lynda Del Castillo said...

That salad looks delish! I've just pinned it. Thank you for sharing! :)

island girl said...

Thank you so much! It is so fabulous :)

Jodi Stewart said...

Hey! I love finding great gluten free meals. Thanks! Just shared it to my FB page and pinned it. Going to share it to G+ now too.

tumbleweed-contessa said...

Thanks for linking to Saturday Dishes. We are talking eggs this week. Drop by.

Wishes for tasty dishes,
Linda @ Tumbleweed Contessa