By Teri Cayton
The Parsons Advocate
For once the weather cooperated and the Fireman’s Carnival was a success. Most years the rain moves in and spoils all the fun for the Carnival and the Forest Festival. But the weather is supposed to hold and both will be great. October is a fickle month for weather. We had a cool snap and then right back into the 80’s. Momma Said, “Libras are a sensitive lot and you just have to be patient and all will be well.”
I am a Libra and I am a very sensitive, artistic person. I have ideas in my head to do so many beautiful things if I could just figure out how to do them. I have created some very pretty things of late and I am very proud of what I can do. Thanks to Mom I am not afraid to try new things. Momma Said, “If you don’t try, you never really know what you can do!” Anything is possible if you have the will, you will find the way.
I enjoy making old things new and I have found a niche doing that with old furniture. I love to save pieces and make something someone can use. As mom would say sometimes my eyes are bigger than my stomach and I take on too much. I now need to find a place to store all my treasures until they find new homes.
I know I need to slow down but every time I think I can take a break I find a piece that is calling my name to make it beautiful again. I call myself “Rescue, Renew, Reuse,” but sometimes I think I should change my name to the Ugly Duckling because I love when they turn into that swan.
Grilled Chicken Salad with Mixed Greens and Mango
INGREDIENTS
- 1 TO 1½ POUNDS boneless skinless chicken breast
- ¼ CUP olive oil
- 2 TABLESPOONS red wine vinegar
- 1 TEASPOON dried thyme
- ½ TEASPOON salt
- Freshly ground black pepper
- 4 CUPS Romaine lettuce
- 2 CUPS kale
- 2 CUPS baby spinach
- 1 CUP grape tomatoes halved
- ½ English cucumber sliced
- ¼ red onion sliced thin
- 1 ripe mango diced
- ⅓ CUP toasted sliced almonds
- 2 OUNCES goat cheese
TANGY DRESSING:
- ¼ CUP apple cider vinegar
- 2 TABLESPOONS tomato paste
- 1 TABLESPOON brown sugar
- 2 TEASPOONS chopped fresh parsley
- ½ TEASPOON salt
- ½ CUP vegetable oil
INSTRUCTIONS
- Marinate the chicken by combining the olive oil, red wine vinegar, dried thyme, and salt in a zip lock bag or non-reactive bowl. Add the chicken breast and coat both sides with the mixture. Refrigerate for 1 hour or as long as overnight.
- Make the dressing in a bowl or in a mini chopper. Combine the apple cider vinegar, tomato paste, brown sugar, chopped parsley and salt. Then drizzle in the oil while whisking until the dressing has emulsified and thickened. Chill until ready to serve.
- Preheat your indoor or outdoor grill to high heat and grill the chicken breasts for about 5 to 8 minutes on each side until they reach the internal temperature of 165°F with an instant read thermometer. Exact timing will depend on the thickness of the chicken breasts. Transfer the chicken to a cutting board and allow it to cool slightly.
- Remove the stems from the kale. Chop the romaine and kale leaves into bite sized pieces and place them in a large salad bowl with the baby spinach. Top the greens with the grape tomatoes, cucumbers, red onions, mangoes, and sliced almonds. Chop the warm chicken into cubes and add it to the salad. Drizzle some dressing on top and toss the salad to coat all of the ingredients lightly with dressing. Season to taste with salt and freshly ground black pepper.
- Transfer the salad to serving plates and top each plate with some goat cheese. Serve immediately.
If making the salad ahead of time, let the chicken cool completely before adding it to the salad. Add the dressing and goat cheese right before servin