Friday, July 18, 2008

Chicken over Corn and Mango with Red Pepper Sauce

I love the combination of fresh corn and mango. Using fresh corn is important here as it's not cooked and that unique taste of corn fresh off the cob is what makes this great to me. Looking for a new way to use this salad was the inspiration for this dish (and of course the desire to make something on the lighter side).

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

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!

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