Mango Grilled Chicken Salad

This is a great time to eat mango. They are ripe and soooo good and sweat. Eat this salad for lunch or dinner. And pack it up to work.



For dressing:

5 oz.dice mango
3 oz. juice from fresh oranges (2 oranges)
2 tablespoon of apple cider vinegar or any other vinegar

Makes around 8 oz. of dressing. You can keep in a refrigerator for one week.

For salad:

mesclun salad
4 oz crumbled goat cheese 
16 pecans or walnuts
6 grape or cocktail tomatoes
1/2 dice mango


Mango dressing: in a blender, mix mango, vinegar and fresh squeezed orange juice; blend well. Choose consistency by adding more or less fresh squeezed orange juice. Optional:if mango is not sweet, you can add brown sugar.

Combine mesclun salad, pecans or walnuts, tomatoes, mango, goat cheese in a large bowl. Add the dressing and toss. Place a grilled chicken on the top.







Frozen Mango Caipirinha

It is too hot outside. It’s time to cool off!  



3 1/2 oz. Cachaça
4 teaspoon cane sugar
1 lime (quartered)
1 medium mango
2 cups of ice cubes


Muddle 8 lime wedges and 4 teaspoons raw cane sugar in a bowl. Cut mango is a small pieces.  In a blender, combine mango, Cachaça, and ice; add juice made from lime wedges and raw cane sugar (leaving lime wedges and splitting between two glasses), and blend. Pour everything into two tall 16 oz. glasses with remained lime wedges.Garnish with lime.