Caribbean Chicken Salad

I'm in a tropical mood.  Leftover blues from Hawaii I'd say...

The other day I went to Chili's for lunch to pick up a salad. Chili's has great salads and a good variety to choose from. One salad I've been eating there for years is the Caribbean Chicken Salad.  Boy, do I love this salad!

Being in the tropical mood, I was quick to order the salad which has pineapple and mandarin oranges and this sweet dressing.  I think a salad is the winner!

It appears I can't get enough of it because I wanted to recreate it at home.  So off to the store I went. I've got fresh pineapple some wonderful lettuce some spicy red bell pepper, and the rest are pretty much staples I had at home. This salad is very easy to put together especially if you have leftover chicken.  As you know I usually make extra chicken and at this time I had some shredded chicken that I had roasted which was calling my name.

This is my version of Chili's Caribbean Chicken Salad.  They use a honey lime vinaigrette and I substituted a honey mustard vinaigrette which is very similar. The rest is pretty much spot on to their salad and boy was it the bomb!

I hope you enjoy the salad as much as we did. Try it for a weeknight meal this spring!

Caribbean Chicken Salad

serves 4

4 cups romaine lettuce, torn
2 cups of cooked shredded chicken
1 red bell pepper, seeded and chopped
1 cup pineapple, chopped
1 small 4 oz can of mandarin oranges
1/3 c dried cranberries
1/4 c pecans, chopped
honey mustard dressing

Place lettuce in a large bowl.  Add chicken, bell pepper, pineapple, mandarin oranges, cranberries, and pecans. Toss together.  Drizzle with honey mustard dressing and toss to combine.

Spring Time is Tea Time!

It's spring and it's time to break out the tea...

The Iced Tea, that is!

Southern Iced Tea just has to be the best thing there is!  If you prefer sweet tea or 'un'sweet tea it doesn't matter.  One sip of this grand drink will have you singing with the birds and so glad the sun's out!  (Click the link above to learn how to make Southern Iced Tea)


Orange Iced Tea - A variation to try this year is Orange Iced Tea.  I been making this for years and years and years (ok I'm dating myself!).  Let's just say a long time.  This is one of my favorites as it give a nice citrus flavor which I prefer to lemon.  Just muddling oranges in your tea give you a hint of flavor, enough to make the spring air just a little fresher!  (click above for the recipe)

Apple Cider Iced Tea - This one is just as wonderful, but feels a little more like a fall flavor.  If you prefer use Apple juice instead of cider for a nice spring tea which will be crisp and wonderful!  (click above for the recipe)

So get ready to try some new Iced Tea Flavors this spring, or come up with your own combination.  I'm going to try mint tea and peach tea next, so look for new recipes soon!

Happy Spring!

Comfort Food: Quick & Easy Arroz con Pollo

When the weather outside can't make up it's mind...and turns from hot to cold again I tend to want something warm and yummy for dinner.  Comfort food comes to mind.

Don't you think comfort food is somehow filling and soothing in your tummy?  I love being able to put together something quick and have it turn out to be a bed of comfort for me and MGG while we sit down and relax after a hard day. Accomplishing this during the week calls for creativity.  Boy! I got the perfect solution for you.  Today's dish is Arroz con Pollo which translates to "rice and chicken".  

I don't think you can get better than a chicken and rice dish. Did you know there are famous chicken and rice dishes all over the world?  Hmm, there must be something to that!

This is my version of the Mexican restaurant style, Arroz con Pollo.  I used to order this all the time when we went out. Lately, it doesn't seem to be making an appearance on the menus.  So I make my own!

To make this dish easy, and a great weeknight meal I start with using leftovers.  Yep, that's right...leftovers.  This dish is like a casserole where you throw the ingredients in, bake it, and voila! dinner is served.  So it is a perfect base for using leftovers.  

Earlier in the week I roasted chicken for dinner.  Planning ahead I cooked several extra chicken breasts knowing that I could use them in other dishes such as salad, soups. tacos, including this comfort food dish today.  You can see my Roasting 101: Chicken Breasts recipe here.  It really is the best way to roast chicken and turn out juicy, tasty, tender breast meat.  

The next day I served my Easy Mexican Rice with some carne asada we made.   Again I made extra to use in this dish.  All I did to enhance this dish was to add some diced tomatoes to give it a little more pow!

That's the basis of the dish...but don't forget the cheese! Oooey gooey melting cheese all over the top just make this dish ring.  

I made them in ovenproof individual serving bowls which came out cute.  You can put it all in one baking dish if you like.

Enjoy some comfort!  Your hearts will sing!

Quick & Easy Arroz con Pollo

serves 4

2 roasted chicken breasts, shredded (pre-made)
4 cups of Easy Mexican Rice (pre-made)
1 14.5 oz can diced tomatoes, drained
2 cups Cheddar Cheese, shredded

Preheat oven to 350 degrees.

Spay a 2 quart baking dish with non-stick cooking spray. Place the rice in a medium sized bowl.  Add the drained tomatoes and stir to incorporate.  Add rice mixture to the prepared baking dish.  Top with chicken and mix a little to mix together.  Top with cheese.

Bake covered with foil for 30 minutes or until cheese has melted and ingredients have been heated through.  Serve.