Grilled Chicken Salad with Mango Salsa
Summer is in full swing – and it’s a HOT one this year. Most of the country is experiencing record breaking temperatures already! (My thoughts go out to all those families who have lost power during this heat wave. I cannot imagine what that must be like – I hope everyone stays safe until the power can be restored). To beat the heat, we’ve been doing everything we can to avoid using the oven to cook dinner. This means a lot of salads made up of some of the freshly picked lettuce, spinach, and kale from our weekly CSA share.
To learn more about this Grilled Chicken Salad with Mango Salsa, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
how fun! i’ve never made pepper jelly, but we are growing poblanos this year, so it might be fun to try something fun with them 🙂
I can’t wait to try your pepper jelly recipe. I was just telling my friend today how I wanted to make some with all the peppers on my counter!
beantownbaker — August 25th, 2013 @ 6:33 pm
I probably won’t get to posting the pepper jelly recipe soon… If you need it before I get it posted, I used this recipe but doubled the pectin.
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nice recipe. check our new chicken pickle>/a?