Culinary Adventures

This salad was inspired by the Tiki Salad I had at Paramount Café in Denver. I spiced up my salad with some Asian influence. I usually have some difficulty in introducing fruits in my diet. And this was the perfect solution.  This was an extremely satisfying low carb and low fat meal.

Ingredients 
3 cups mescaline greens, torn
2 cups frozen mixed fruits, thawed and drained 4  button mushrooms, thinly sliced
2 tablespoons mango, diced
5 teaspoons mango juice
2 teaspoons extra virgin olive oil
1/2 teaspoon Tabasco sauce
1 pinch salt, to taste
For the chicken
1 piece chicken breast
1 teaspoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon fresh parsley, chopped
1/2 teaspoon salt
1 teaspoon cumin powder

Method

For the Chicken
Marinate the chicken with the rest of the ingredients for at least half an hour. The longer the better.
 Lightly spray the grill with cooking spray and grill the breast on each side for five minutes on medium heat.
 Let it rest for five min before slicing. 
 For the salad  

Toss the greens with the sliced mushrooms
Arrange half the greens on a plate, such that it takes up half of the plate.
 Next put half of the fruit on one quarter of the remaining plate.

Arrange half on the chicken on the remaining quarter of the plate.

The original Tiki salad had no element of spice to it. I added some spice to the Tropical salad with the cumin and the Tabasco sauce. What a difference it made. It was finger licking delicious.This will be my first submission to any of the blog parties being hosted online. I am submitting it to Meeta’s Monthly Mingle for Holiday Food, Gabriella’s Summer Salad Special event and for Cate’s ARF-5-A Day Tuesday.  

                            

This entry was posted on Monday, August 21st, 2006 at 8:34 pm and is filed under Chicken, Fruits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.