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Guest Blogger Melissa: The Chicken with the Schweet Marinade

While away in Seattle, I asked a few of my favorite bloggers to be my guests and post recipes that include either tomatoes or mangoes or both. This recipe comes from Melissa, who wrote her own introduction:

When Olga asked me to do a guest post for her, I couldn't have been happier. She has such a friendly personality and attractive blog! So before I get into the food, let me introduce myself. My name is Melissa and I write Schweet 'N Savory. This fall I'll be a senior in high school and I am hoping to get into a culinary school once I graduate. Although I love to cook, I especially love to bake! I'm sure Olga can back me up on that one. =)

Lately I've been trying to get over my fear of grilling and have been trying out all sorts of marinades. I came up with a new, citrusy chicken marinade the other day, and thought it would be perfect for a grilled chicken salad...with some fresh greens, juicy mangoes, and tomatoes. And what do you know, it was perfect! The salad as a whole had a nice Caribbean theme going on, with a citrusy vinaigrette, the grilled chicken, mango's and seasoned tortilla strips for an added crunch.

The Chicken with the Schweet Marinade
6 boneless, skinless chicken breasts
1/4 worcestershire sauce
1/4 cup vinegar
1/2 cup fresh orange juice
1 teaspoon chili powder
1 teaspoon black pepper

1. Combine everything but the chicken in a medium sized bowl. Mix well. Place the chicken in a glass dish and cover it with the marinade. Cover the dish with plastic wrap and allow it to sit in the fridge for at least two hours prior to grilling.

2. When the chicken is done marinating, heat the grill to medium heat. Once the grill is heated, the chicken will need to cook for about twelve minutes on each side. Turn it often to keep it from burning and brush it from time to time with leftover marinade. It's done when the juices run clear.

The Crunchy Tortilla Strips
2 large tortillas, cut into strips
Cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
Dash of chili powder

1. To prepare the tortilla strips, place strips in a large bowl. Coat with the cooking spray and toss. 2. Combine cumin, 1/4 teaspoon salt, paprika, and dash of chili powder. Sprinkle over strips and toss well.

3. Spread strips in a single layer on a baking sheet. Bake at 350° for 8 minutes or until almost crisp. Remove from oven and cool.

The Citrusy Vinaigrette
1/4 cup chopped, fresh cilantro
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons honey
1/4 teaspoon freshly ground black pepper

This one is easy! Combine all the ingredients in a bowl or salad dressing jar. Mix or shake until everything us combined. Chill the dressing in the fridge until you are ready to serve the salad.

Putting It All Together, you'll need...
The Grilled Chicken, chopped into bite size pieces
1 head of lettuce, rinsed and chopped
1 large tomato, chopped
1 large mango, peeled and sliced
The Citrusy Vinaigrette
The Crunchy Tortilla Strips

Place the chopped lettuce in a large bowl and top with the grilled chicken, tomato, and mango slices. Drizzle the salad with the vinaigrette and then sprinkle it with some tortilla chips. Enjoy!!


Dewi said...

Oh, this look really scrumptious!

Creative Classroom Core said...

What a pretty presentation!

Simones Kitchen said...

What a great idea to make crunchy tortilla strips! That looks like a wonderful salad to me!

Anonymous said...

It's really not an exciting thing, but I LOVE chicken salads! I love everything about them! Thanks! Looks delishh...