Skip to main content

Spinach chicken salad with lemon balsamic mango

Easy light dinner,,,
Sometime if I feel like I don't want to cook,I don't have to go out to eat all the time,just make a simple one,I use cooked chicken tender or grilled chicken breast from a grocery store for this spinach chicken salad.so dinner is ready in less than ten minutes :)



This Balsamic mango had a sweet taste
by adding lemon juice and honey mustard is perfect for this  salad.
you will need :
- fresh spinach
- fresh sliced strawberry
- chunk fresh mango
- sliced cooked chicken tender/ grilled chicken breast
- roasted walnut


for the dressing :
- 2 tbsp lemon juice
- 1 tbsp honey mustard
- 2 tbsp balsamic glaze with mango
( whisk them together until combine  and pour into salad mixed )
Labels:

Comments

  1. Angie's RecipesJune 25, 2012 at 10:28 AM

    What a delectable salad! Love the fruity balsamic cream.

    ReplyDelete
  2. Cucina49June 25, 2012 at 3:28 PM

    I've never seen mango balsamic before, but it sounds so good! I would definitely eat this salad for a light supper.

    ReplyDelete
  3. Choc Chip Uru @ Go Bake YourselfJune 26, 2012 at 4:05 AM

    What a beautifully healthy and flavoursome dish :D

    Cheers
    CCU

    ReplyDelete
  4. AnonymousJune 26, 2012 at 8:25 AM

    I’m heading over now to check this one out – you’re always making me hungry

    ReplyDelete
  5. Kitchen SimmerJune 26, 2012 at 9:02 AM

    Lovely, healthy salad!! I need to eat like this at night time. I love this mango balsamic... must be delicious. :)

    ReplyDelete
  6. Nava KJune 26, 2012 at 10:21 AM

    I am just like you, lazy to go out to eat or pack food back home. I will ransack my fridge and cook something simple. Normally, at night I do like a plate of your spinach chicken salad.

    One plate is enough to fill up my stomach, very nice flavors and lovely looking.

    ReplyDelete
  7. Liz That Skinny Chick Can BakeJune 26, 2012 at 6:54 PM

    This is a magnificent salad...perfect for these hot summer nights! And the mango balsamic sounds like it makes a wonderful dressing :)

    ReplyDelete
  8. ZoeJune 26, 2012 at 11:01 PM

    I love eating balsamic and mango and this balsamic glaze mango sounds flavorsome and tangy to me... Yum!

    ReplyDelete
  9. Stephanie @ Eat. Drink. Love.June 27, 2012 at 12:32 AM

    Salads are my favorite easy, summer meal! This looks so good!

    ReplyDelete
  10. TeenaJuly 11, 2012 at 3:15 PM

    wow...this is a tasty salad indeed!

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more