Grilled Chicken Salad with Mango Salsa

Tuesday, July 3, 2012

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.

Add Cooking New England to your Google Reader using this feed URL: http://blogs.yankeemagazine.com/cooking-new-england/feed/

Main Meal, Poultry, Salad

no comments »

11 Responses to “Apple Cranberry Cake-Pie”

#
1

nutmegnanny — November 16, 2009 at 4:02 pm

This looks so homey and delicious!
#
2

lilybeth12 — November 16, 2009 at 9:39 pm

RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
#
3

Jen — November 17, 2009 at 12:04 am

Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
#
4

Jane — November 22, 2009 at 12:29 am

Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
#
5

Lisa — November 22, 2009 at 3:09 am

I also wonder if you can use fresh cranberries since they are in season!
#
6

Jen — November 22, 2009 at 4:57 pm

You could definitely make this with fresh cranberries if you wanted.
#
7

Lisa — November 22, 2009 at 6:15 pm

How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
#
8

Jen — November 22, 2009 at 7:43 pm

I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
#
9

Lucy — November 22, 2009 at 11:03 pm

I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
#
10

Lisa — November 23, 2009 at 2:19 am

Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

Thanks so much!
#
11

Jen — November 23, 2009 at 2:26 am

Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.