Chicken Salad with mango avocado dressing

This sweet and creamy dressing was created when Thai mangoes are in season. I thought it will work well with chicken.

Here are the ingredients for the dressing.

mangoes

avocado

yogurt

olive oil

lemon juice

salt

pepper

Blend all ingredients until smooth and creamy. Feel free to adjust the amount of ingredients to your liking.

For this recipe, I am using:

chicken breast

carrots

celery

parsley

rosemary (1 sprig)

salt

pepper

Marinate chicken breast with salt and pepper. I am so used to steaming chicken and carrots with a sprig of rosemary that it has become my second nature. I love how the scent of the herb can infuse into the food like magic. The celery was kept raw to have a crunch in the overall texture of this dish. And the last step is to coat all ingredients evenly with the dressing and serve.

Oh yes, not forgetting a glass of white and perhaps some crusty bread plus more olive oil.

I hope you will like this recipe.

SEVEN COUNTRIES IN ONE PLATE mango and prawn salad

This is what happens when we do not have our own produce. Thai mangoes are in season and I love it with prawns. There are many recipes to pair up these two beautiful ingredients but I picked the easy way out due to my busy schedule at work.

Mangoes from Thailand

Prawns from Indonesia

Cherry Tomatoes from Cameron Highlands, West Malaysia

Avocado from Australia

Lemon from Turky

Olive Oil from Italy

Black Pepper Corns from Sarawak, East Malaysia, Borneo

Sea Salt from France

Dried herbs from Australia

Bring a pot of water to boil and squeeze in a wedge of lemon juice. Cook prawns with shell on. Transfer prawns into ice water. Remove shell and vein then slice into half. Cut mango, tomatoes and avocado into bite size.

In a small bowl, mix olive oil, pepper, salt, lemon juice and herbs. Pour over the above and mix well. 

TUNA SALAD WITH CANNELLINI BEANS

I can’t wait to share this recipe that can be prepared within 5 minutes. I found it from an old recipe book by Carla Capalbo which was sitting on the shelf for some time. I got to admit that initially I was skeptical about the combination but surprisingly it turns out really good!

Canned tuna chunks

Canned cannellini beans

Good extra virgin olive oil

Fresh lemon juice

Sea salt

Crushed black pepper

Fresh basil (the original recipe uses parsley)

 

Emulsify the oil with salt, pepper and lemon juice. Mix in all other ingredients. That’s it!

I doubt you need 5 minutes.

TOMATO SALAD WITH ONIONS, OLIVES AND AGED CHEDDAR

I like black olives in tomato salad or marinara sauce (Click here for my marinara sauce recipe). With the closure of Carrefour Singapore, I had a hard time trying to top up my olive bottle. I can only find green olives in other supermarkets. Black ones that are imported from Spain or Italy seem to be hiding themselves away. Green olives are good too but I just got that special love for black ones.

Cherry tomatoes

Pickled small crunchy onions

Black olives

Aged cheddar

Balsamic vinegar

Sea salt

Black pepper

Dry herbs

Extra virgin olive oil

Emulsify olive oil with vinegar, dry herbs, salt and pepper. Mix well with all other ingredients. If you happen to have fresh basil, throw some in. Basil is good friend with tomatoes.