Mango Chicken Cabbage Salad!

Mango Chicken Cabbage Salad

It was 4:30pm and I was in a panic because I didn't have a plan for dinner tonight! Looking in the fridge, I saw cabbage, mango, and defrosted chicken. I googled those three ingredients and a few good looking dishes popped up. I took the base for one, the dressing for another, added my own tweaks...and we had dinner!

Ingredients:

2 cubed and cooked chicken breasts - salt/pepper

1 small cabbage shredded

1 pepper diced

1 mango diced

1/2 English cucumber diced

2 green onions finely chopped

1 handful cilantro chopped

8 mint leaves chopped

Place all of the vegetables in a large bowl

Dressing:

1 tbsp Sriracha

1 tsp maple syrup or honey

1 tbsp grated ginger

2 tbsp soya sauce

1 clove garlic

1/2 tsp sesame oil

3 tbsp olive oil

2 tbsp red wine vinegar

Blend in bullet until blended.

Toss dressing with vegetables and top with cooked chicken.

Enjoy!

Curry Chicken and Veg - From the Freezer to the Crockpot

What a wonderful idea for the busy cook! This crock pot dish is easily prepared and stored in the freezer until you need it. The recipe can certainly be modified to suit your families needs, but here's what I did: 

RECIPE:

3 boneless, skinless chicken breasts, diced

1 zucchini, chopped

1 onion, chopped

1 small yam, chopped

1 tbsp curry powder

1 tsp cumin 

2 crushed garlic cloves

1 package of low sodium chicken boulion

1 chopped mango (or 2 tbsp mango chutney)

salt and pepper

Bring out of freezer and let sit 1/2 hour before putting in crockpot. Place in crockpot, add 1 cup water. Cook on low for 8 hours, or on high for 3 hours.