In my excitement at finishing my post this morning, I forgot to add the details of the delicious salad I made for supper last night and enjoyed again for lunch today. Before starting on the salad, I marinated 4 small chicken breasts in mango chutney (Jack’s fresh variety) for about 1/2 an hour. Then I grabbed the nearest available ‘volunteer’ and asked them to bbq them for me. On high they only took about 6 minutes per side and were delicious.

Last night was a busy night with hockey and training sessions, so there wasn’t lots of time. When I have a busy night like that I use the packaged, pre-washed lettuce so that we have fresh greens without having lots of chopping.

Spinach, Cranberry & Mango Salad

3 large handfuls baby spinach
2 large handfuls mixed field greens with herbs (this one had lots of dill)
1 large mango, peeled and cubed
1 large handful of dried cranberries (note how accurate my measuring is when I’m busy???)
2 green onions, sliced
1/2 cup toasted pecans (or the sweet and spicy ones if you have them around)

Dressing
1/2 cup of oil – I used a combination of flax seed oil, walnut oil and olive oil
1 lemon, juiced – I added the rind too before I juiced it
1 Tbsp maple syrup
1/2 tsp Dijon mustard

Mix together the salad ingredients and then dress just before serving. This can actually sit with the dressing in the refrigerator for lunch tomorrow! I served this with 1/2 a marinated chicken breast cubed (though the kids made chicken on a bun with a salad I won’t lie!).

Because I had it in the garden, I added some bright purple and yellow pansies to the top to make it pretty. But sprouts would be just as nice.

And yes, I forgot to take a photo before I devoured it. Sorry.

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