This morning I felt a desire for something sweet and a little spicy, so I decided to make a salad featuring a sweet and spicy dressing as well as mangos. To accompany the salad I decided on a fresh pea soup and some french bread to make for a healthy and light lunch with a little bit of sweet, a little bit of spicy, and a fresh taste. Both dishes, minus the bread, are gluten free. The salad is also dairy free, but the soup had very low lactose due to the butter being such a small part of a large dish.
Fresh Pea Soup
Serves 12
Ingredients:
1-2 Tbs butter
1 cup chopped spring onion
9 cups of fresh unshelled peas (frozen will work if nothing else is available)
6 cups of chicken broth
2 cups of water
2 Tbs lemon juice
salt
pepper
mint leaves
Preparation:
1. In a large pot heat the butter over medium heat until melted.
2. Saute onions in the butter, stirring constantly until the onions start to smell good, about 3-5 minutes.
3. Add peas and saute until partially cooked.
4. Add chicken broth and water. Bring to a boil.
5. When the soup starts to boil, reduce heat and leave to simmer for 15 minutes until peas are tender.
6. Mix in lemon juice, salt and pepper to taste.
7. Blend the soup in a blender a batch at a time or with a stick blender.
8. Serve with a garnish of mint and, optionally, fresh bread to dip into the soup.
Mango Avocado Chicken Salad
Serves 12
Ingredients:
1 box of spring mix
2 mangos cubed
2 avocados cubed
1.5 lbs chicken breast tenders
the juice of 2 limes
2 Tbs of sweet and spicy chili marinade
Preparation:
1. Boil chicken in water until no longer pink in the middle, then shred the chicken and set aside to cool.
2. In a separate bowl, mix the chili marinade and lime juice to make a dressing.
3. Dress the salad in small batched to get even coverage.
4. Top the salad with chicken, mango, and avocados.
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