Recipe Thursday - Mango Chicken and Tomato Avocado Salad

Mango Chicken Recipe

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon dried thyme or 3/4 teaspoon chopped fresh thyme
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• 1 lb boneless skinless chicken
• 2 teaspoons margarine (becel)
• 1 ripe but firm mango, peeled and cut into chunks
• 2 shallots, thinly sliced
• salt
• 1/4 cup chopped fresh coriander
• 1/2 lime, juice of

1. In a small dish stir together spices.
2. Sprinkle both sides of chicken breasts with spice mixture.
3. Heat margarine in a large nonstick frypan over medium high heat.
4. Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
5. Add mango and green onions.
6. Cook, stirring, just until heated through, about 1 minute.
7. Remove from heat.
8. Sprinkle with salt, coriander and squeeze lime over.
9. Serve immediately.

Tomato Avocado Salad
3 avocados - cubed.
6 Roma tomatos - sliced
a small bag of baby spinach
a bag of Sargento Italian or Parmesan cheese.(use as much as you like - if you can get Asiago use slivers of that)
4 cloves of chopped garlic (about a tablespoon full of pre-done jar garlic)
A nice drizzle of olive oil
Coarse ground sea salt to taste
Ground pepper - to taste.
Toss all together  chill  for about an hour then serve.