Flame-Broiled Citrus Chicken with Avocado Salsa (serves 4)

Ingredients for Flame-Broiled Citrus Chicken 

• 4-4oz Skinless chicken breasts
• Marinade:
• 2T Olive oil
• 1 T Garlic
• 1 T Fine chopped oregano
• 1 tsp. lemon pepper
• ½ fresh lemon zest and juice
• ½ fresh lime zest and juice

Mix all ingredients together. Add chicken (thawed) and marinate in refrigerator for at least 3 hours (overnight is OK).

Pre-heat your barbecue. Remove chicken from marinade and broil for 2 minutes. Rotate chicken about 45 degrees and broil 2 more minutes. Turn over and repeat process. Cook until internal temperature is 165 degrees. Remove from barbecue, top with the avocado salsa and serve.

Ingredients for Avocado Salsa

• 1 T. Honey
• 1 T Chopped shallots
• 2 T Diced scallions
• 1 Lime
• 1 tsp. Chopped garlic
• ¼ tsp. Salt
• ¼ tsp. Pepper
• 2 T Olive oil
• 1 Avocado (1/4-inch dice)
• 1 Ripe tomato (1/4-inch dice)

In a bowl, add all ingredients. Zest and grate the limes. Then, squeeze out the juice.

Wild Berry Caprese Salad with Chobani Raspberry Vinaigrette (serves 4)

Ingredients

• 8 oz. Wild garden greens (spring mix)
• 2 oz. Walnuts
• 16 Raspberries
• 16 Blackberries
• 4 oz. Fresh mozzarella cheese
• Divide all ingredients out onto 4 plates and top with raspberry vinaigrette.
• Chobani Raspberry Vinaigrette
• 12 oz. Chobani raspberry yogurt
• 8 Raspberries
• 8 Blackberries
• 1 oz. Apple cider vinegar
• 2 oz. Orange juice
• 1 tsp. Fresh basil

Place all ingredients into a blender and blend well (about 30 seconds).

Ginger Encrusted Salmon

• 4-4 oz. salmon fillets
• 1 T Crushed peppercorns
• 2 tsp. Grated ginger
• 1 oz. Olive oil
• Cut fillet of salmon into 4-ounce pieces. Peel fresh ginger and place in blender with ½-ounce olive oil and blend until coarsely chopped. (Note: you can use a store-bought jar product, which has ginger chopped and ready to go.) Rub the salmon with the ginger and lightly dust with crushed peppercorns.

Place a small amount of the olive oil in a sauté pan on medium heat, then sear the salmon for 15 seconds on both sides. Remove from pan and put on oven-ready cookie sheet.

Pre-heat oven to 400 degrees. Bake salmon for 8-10 minutes. Internal temperature of salmon should reach a minimum of 145 degrees. Be careful not to overcook, as salmon can quickly dry out.

Top with mango chutney and serve.

Mango Chutney

• Mango (1 cup diced)
• Pineapple (1 cup diced)
• Red pepper (1/4 cup diced)
• Green onion (1/4 cup diced)
• Red onion (1/4 cup)
• Jalapeno (1, diced)
• Brown sugar (2 oz.)
• Pineapple juice (2 oz.)
• Cayenne pepper (pinch)
• Curry powder (pinch)
• Olive oil (1 T)

Saute red pepper, red onion and jalapeno in olive oil for about a minute. Add the rest of the ingredients and continue to sauté just until warm.