Chicken Fajita Salad

1 ½ lbs trimmed, boneless skinless chicken breasts
1 can black beans, rinsed (or S&W Caribbean, undrained)
1 can large olives, sliced
½ bunch fresh cilantro, finely chopped
½ lb shredded pepper jack cheese
1 large red pepper, sliced into strips
1 large green pepper, sliced into strips
1 medium white onion, chopped
3 roma tomatoes, diced
¼ cup olive oil
Juice from ½ lemon
¼ cup Cholula sauce

Salt and pepper to taste. Season chicken and grill until done. Slice into thin strips and place in large bowl. Add remaining ingredients and toss.

Green Beans

INGREDIENTS:
2 lbs of green beans, trimmed
1/4 cup (1/2 stick) butter
1 Tbsp Dijon mustard
1 Tbsp honey
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted

DIRECTIONS:
Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.

Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard, honey and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

Serves 8.

Recipe found here

Coconut Chicken

4 boneless, skinless chicken breasts
1 can coconut milk
1/2 bag of coconut
2 cups panko bread crumbs
salt and paprika to taste


Marinate chicken in coconut milk. Mix equal proportions of panko bread crumbs and coconut. Add a little salt and paprika. Pour marinade off chicken and coat in coconut mixture. Bake 350 degrees for 30 minutes or until juices run clear.

Serve with Jasmine rice and sweet and sour sauce.