GRILLED MARINATED CHICKEN W/ORANGE MANGO SALSA
Serves 4

Serve with romaine salad with blueberry
vinaigrette & roasted potatoes
4 chicken cutlets, about 5-6 oz. each
4 tbsp. blueberry vinaigrette (to follow)
2 tbsp. vinegar
Salt & pepper
Coat chicken with vinaigrette, salt & pepper,
and vinegar, let stand for 30 minutes, grill
until cooked, about 4 minutes a side.
Reserve, keep warm.
BLUEBERRY VINAIGRETTE
2 tbsp. red wine vinegar
1 tbsp. mustard
1 pint blueberries
2 tbsp. sugar
1 cup oil
salt & pepper

process berries, vinegar, mustard and sugar
until well chopped. Add oil in a thin stream
(with machine running) remove from bowl,
refrigerate. Please remember that
blueberries have a lot of pectin, which
causes thickening. As this dressing sits, it
will gel, just stir briskly to make it
pourable, and add a small amount of water if
it gets too thick. NOTE: Blueberries can be
sour to sweet as purchased. You may need to
adjust sugar and vinegar in this dressing
accordingly.

MANGO SALSA

2 mangos, ripe
1 scallion, chopped
2 oranges, zested, segmented, reserve juice
1 tbsp. sugar
1 tomato, diced

peel mangos, cut away flesh, dice, place in
a bowl with remaining ingredients, toss,
refrigerate.

ROASTED POTATOES
2 lb. red bliss potatoes, washed and dried
1 tbsp. chopped herbs, dried or fresh
salt & pepper
3 tbsp. olive oil
Coat potatoes with oil, seasonings and herbs,
roast in a 350 degree oven for 30 minutes, or
until potatoes are soft.

ROMAINE
1 head romaine, washed, dried, cut into small
pieces
blueberry vinaigrette
1 pint blueberries
1 pint strawberries
1 bunch mint

Toss romaine with dressing, set on plate, top
with chicken, top chicken with mango salsa...
spoon a small amount of dressing around
plate, sprinkle with blueberries,
strawberries, and fresh mint.
Bon Appetit!