Method

Mango gelée:

• 3 gelatin leaves
• 2 cups cold water
• 2 cups mango juice

Line a half sheet pan with plastic wrap. "Bloom" the gelatin leaves in the cold water until softened.  In a small saucepan, heat the mango juice to 120°F.  Remove the leaves from the water and squeeze to remove the excess liquid.  Add the leaves to the mango juice and stir until dissolved.  Pour the mixture onto the prepared sheet pan and place in the refrigerator until set (about 2 to 3 hours).  Slice the gelée into small dice.  Set aside in the refrigerator.

Pomegranate Vinaigrette:

• 1/2 cup pomegranate juice
• 1 teaspoon honey
• 1 teaspoon minced shallot
• 1 tablespoon rice wine vinegar
• 3 teaspoons freshly squeezed lime juice
• 1/4 teaspoon minced jalapeno pepper
• 2 tablespoons extra virgin olive oil
• Kosher salt and white pepper

In a saucepan, combine the pomegranate juice, honey, and shallot.  Bring to a simmer and reduce the mixture to 2 tablespoons; strain and let cool.  In a mixing bowl, combine the reduction with the vinegar, lime juice, and jalapeno and whisk slowly, adding the olive oil to create an emulsion.  Season to taste with the salt and white pepper.

Salad:   Preheat the grill to 450°F (gas grill) or medium high (other grill).  Season the chicken tenderloins with the olive oil, salt, and pepper; grill to an internal temperature of 165°F.  Slice the chicken into bite-sized pieces.  In a mixing bowl, combine the 2 tablespoons of the vinaigrette with the mesclun greens and chicken.  Plate the salad, then garnish with the toasted sunflower seeds and the 1/4 cup of the diced mango gelée.

Reserved mango gelée and pomegranate dressing will keep up to two weeks in sealed containers in the refrigerator.  Add them as a topping over salads, fruits, and vegetable and grain sides.  Be creative!

Serves: 1

Reprinted with permission from © 101 Optimal Life Foods, by David Grotto, RD, LDN,  published by Bantam Books   click for book review

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