Curried Chicken with Mango Salad

1/2 cup low-fat plain yogurt
2 tablespoons mango chutney
2 teaspoons garam masala or curry powder , mild or hot
4 each bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
1/2 teaspoon kosher salt , divided
1 each mango , diced
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh mint
2 tablespoons red-wine vinegar
2 teaspoons brown sugar


Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.

Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.

Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Peanut Salad Dressing

1/2 cup canola oil
6 Tbs rice wine vinegar
6 green onions, thinly sliced
1/4 cup chopped peanuts
1/4 cup sesame seeds, toasted
1/4 cup sugar
1 1/2 tsp salt
1/2 tsp pepper

In a containter with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.

Garlic-Basil Tomatoes with Mozzarella

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup plus 1 Tbs olive or vegetable oil
3 Tbs red wine vinegar
1 Tbs chopped fresh basil leaves or 1 tsp dried basil leaves
1/8 tsp salt
3 drops red pepper sauce
2 large garlic cloves, finely chopped
8 ounces fresh mozzarella cheese, sliced
Salad greens, if desired


Place tomatoes in glass or plastic dish.

Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.

Layer cheese alternately with tomatoes on salad greens.

Fast Tuna Melt Salad (Lazy Meal)

1 can tuna, drained
onion
pepper
hot sauce (optional)
cheese (of your choice)
salad base of choice

Put your salad base in a bowl and set aside.

In a microwave save bowl place the tuna, onion, pepper, and hot sauce. Top with cheese and microwave for one minute, or until the cheese is melted.

Add this tuna mixture to the top of salad and enjoy. This will make enough for two salads.

You could always change up the combinations of ingredients mixed with the tuna. I sometimes add pecans or sunflower seeds. But with any combination, the warm tuna on the cool salad makes for a yummy quick meal.