MANGO PINEAPPLE CHICKEN TACOS
3½ cups Alpine Fresh cut mango, chopped
1½ cups Alpine Fresh cut pineapple, cubed
2 medium tomatoes, chopped
1 medium red onion, peeled and ;nely chopped
2 green onions, stemmed and ;nely chopped
2 small shishito peppers, seeded and chopped
1 tablespoon lime juice
4 pounds bone-in chicken breast halves, skin removed
3½ teaspoons salt
;⁄; cup packed brown sugar
2 teaspoons cumin
Taco shells, warmed
¼ cup minced fresh cilantro
Shredded cheese and sour cream, optional
In a large bowl, combine the mango, pineapple, tomatoes,
onions, peppers and lime juice.
Place chicken in a 6-quart slow cooker; sprinkle with salt,
brown sugar and cumin. Top with mango mixture.
Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Strain cooking juices, reserving mango
mixture and ½ cup juices. Discard remaining juices. When cool enough
to handle, remove chicken from bones; discard bones.
Shred chicken and add to slow cooker with reserved mango mixture
and juice; heat through. Serve in taco shells; sprinkle with cilantro.
Garnish with cheese and sour cream, if desired. Makes 10-12 servings.
ALPINE FRESH ASPARAGUS AND
FRENCH BEAN SALAD
1 pound Alpine French beans, stems removed
2 pounds Alpine Fresh asparagus, woody ends trimmed
1 tablespoon ;nely chopped shallot
1 tablespoon ;nely chopped fresh chives
5 slices bacon, cooked and chopped
3 hard-cooked eggs, peeled and cut in quarters
VINAIGRE T TE
2 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
3 tablespoons olive oil
Salt and pepper, to taste
Fill a large pot with water. Bring to a boil and add beans
and asparagus. Return to boil, lower heat and simmer about
2-4 minutes until vegetables are tender but still crisp.
Drain and refresh under cold water. Let cool completely.
In a small bowl, whisk together mustard, balsamic vinegar
and olive oil until smooth. Season to taste. Set aside.
Chop cooled vegetables and transfer to a salad bowl.
Sprinkle with shallot, chives and bacon. Drizzle with
vinaigrette and top with eggs. Makes 12 servings.