![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwJyUDnhDshFo3ghCUikdK2hr60__z4fayuEDGx3ZhROMyLeSOgOusddyuWPca796GcpbTTGwf9kYhniW79ZOsVDrN1pS4-U6Chn0Yy0mfbYeYZ8i24EQlyxFc0dlnI5n0tOSwjqR2Po/s320/chicken+w+Mango+and+Corn.jpg)
Chicken over Corn and Mango with Red Pepper Sauce
Serves 2
The red pepper sauce is simply pureed roasted red peppers. You may want to have a little stock or water on hand to thin it out, but it shouldn't need it. Place 1 1/2 roasted red bell peppers in a blender and puree until smooth.
The chicken recipe can be found here. You'll have enough sauce and salad for two so cook two chicken breasts.
Corn and Mango Salad
2 ears of fresh corn
1/2 mango diced
1 T lemon juice
2 t honey
Salt
Remove the corn from the cob into a bowl. Peel and dice the mango into similar sized pieces as the corn and add to the bowl. In a separate small bowl, whisk together the lemon juice, honey and a pinch of salt. Dress the salad and place half in a mound on each of two plates. When the chicken is finished and has rested for a few minutes, slice it on the diagonal and place it on top of the salad mounds. Finally, drizzle the purreed red peppers over the chicken and enjoy!
No comments:
Post a Comment