The top picture is of our turkeys when they were a day old. The two bottom pictures are the turkeys at 2 months old. They follow you around, talk to you and are just a good pet!! They sure do grow fast. In a month, I will put another picture on to show how much more they have grown.
--Chili's Grilled Caribbean Chicken Salad--
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 med. tomatoes , diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1-1/2 Tbsps. sugar1 Tbsp. sesame oil
1-1/2 Tbsp. apple cider vinegar
1-1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover andchill. Marinate the chicken in the teriyaki for at least two hours.Use a resealableplastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill thechicken for 4-5 mins. per side or until done. Toss the lettuces and cabbagetogether and divide into 2 large serving size salad bowls. Divide the picode gallo and pour in equal portions over the two bowls of greens. Divide thepineapple and sprinkle on salads. Break tortilla chips into large chunks andsprinkle on salads. Slice the grilled chicken into thin strips and divideamong bowls. Pour the dressing into two small bowls and serve with the salads.
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