|Chicken Paella over a wood fire|
Monday, May 27, 2013
Monday, May 20, 2013
Tonight I made a Chicken and Fruit Salad with Tropical Asian Flavors, Great on a warm evening.
Grilled Chicken & Papaya Salad
3 Chicken Thighs
2 cups Mexican Papaya
1/2 cup Dried Currants
1 bunch Spinach, washed & Dried
1 bunch Arugula, washed & Dried
1 small knob Ginger
1 T Soy Sauce
1 clove Garlic
1 T Lime Juice
1 cup Olive oil
1 T Brown Sugar
1. Make the dressing in a blender with the peeled ginger, garlic, rice wine vinegar, lime juice, soy sauce and a touch of brown sugar. Blend till smooth & check for proper seasoning. (Use some of this dressing to marinate the chicken, reserve the rest for the salad)
2. Clean and dice the papaya and add to a bowl with the washed greens; scatter with currants.
3. Cook the chicken on a hot grill till done; allow to cool the slice and add to the salad.
4. Toss the salad with some of the reserved dressing.
Note: Allow 1-2 Chicken Thighs per person, Toasted Coconut with be a nice addition giving a crunchy texture.