Mango Peanut Salad

INGREDIENTS:

Salad

• 1 bag of cabbage slaw
• 1/2 teaspoon kosher salt
• 2 large carrots, washed and grated
• 1 red bell pepper, thinly sliced
• 1 ripe mango, thinly sliced 
• 1/2 cup finely chopped fresh cilantro leaves and stems
• 1/4 cup finely chopped fresh mint leaves
• 2 green onions, thinly sliced
• 1 store-bought rotisserie chicken
• 1/3 cup chopped toasted peanuts 

Dressing

• 1/3 cup neutral oil such as grapeseed, avocado, or canola
• 1/4 cup rice wine vinegar
• 1/4 cup low-sodium soy sauce
• 1 tablespoon creamy peanut butter OR sesame oil
• 1-inch piece fresh ginger, peeled and grated OR 1/4 teaspoon ground ginger
• Optional: 1 tablespoon sriracha

to make salad: chop and mix all ingredients

Make the dressing: add 1/3 cup oil, 1/4 cup rice vinegar, 1/4 cup low-sodium soy sauce, 1 tablespoon peanut butter OR sesame oil, and 1 inch of ginger, peeled and grated, to a jar. Close it up and shake the hell out of it. Taste and season with more salt if needed. Like things spicy? Add 1 tablespoon sriracha and shake again.

from carolinechambers.com

Best Roast Chicken with Cilantro Salsa Verde

INGREDIENTS

• 1 whole chicken, backbone removed
• extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 head garlic, halved down the center horizontally, left in skins
• 1 large lemon, sliced thinly
• 1 pint cherry tomatoes

for the cilantro salsa verde

• 1 bunch fresh cilantro, leaves and stems
• 1/2 bunch fresh flat-leaf parsley, leaves and stems
• 1/2 teaspoon chili powder
• 2 cloves garlic, peeled
• 2 tablespoons white wine (or rice) vinegar
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper, to taste

---

INSTRUCTIONS

1. Preheat oven to 450. In a large skillet or roasting pan, lay down your butterflied chicken, skin side up. Around it, arrange your tomatoes, garlic heads, and lemon slices.
2. Drizzle olive oil over everything, and season well with salt and pepper. Roast for 45 minutes.
3. Remove chicken from oven and let rest on counter, tented loosely with foil, for 30 minutes.
4. Meanwhile, make the salsa verde by blending everything together in a blender. I like to leave mine a little chunky so you can see the fresh herbs, but you may need to add a little more olive oil to make it thin enough to drizzle.
5. When you’re ready to eat, pop the chicken back in the oven for 5 minutes to warm through. Cut crossways into fourths, so you’ll end up with 2 breasts, and 2 legs for serving. Pass the cilantro salsa verde around the table and let people drizzle over the top. Eat!

from camillestyles.com