Not Your Average Fruit Salad

Today, I was inspired. As I stood at the kitchen counter snacking on peanut butter and green grapes (don't bash it till you try it) I looked down and thought, these grapes would make a really yummy salad. So off I went on a run.

While running (or as some might call it wogging) I mulled over the ways to eat grapes. At first I thought about roasting them like cherry tomatoes with a little salt and pepper then drizzling with honey (I still might try this one out). A couple blocks later I settled on keeping them light and pairing the "salad" with some of last night's Polenta and a spicy chicken breast. After downing a couple glasses of water after my run I began my slicing and dicing of grapes, tomatoes, parsley, garlic and mint.

I have to admit, I haven't been all that inventive in the kitchen lately, so this was my big return to creativity and I was a little intimidated. Of what? No idea. With the boyfriend out of town this week I'm the only one eating my food tonight! So really, it was only my ego that I had to battle with. Regardless here I am, 60 minutes and a shower later a happy camper.

Without further ado here is tonight's concoction:

Zingy Fruit Salad with Spicy Chicken and Polenta

Gidgets and Gadgets:

Whisk

6" cast iron skillet (any other skillet will do, but I like the flavor a well seasoned cast iron skillet adds)

Cereal bowl

Medium bowl

4qt pot

Chef knife

Cutting board

Wooden spoon

Ingredients:

4c. Water

1c. Polenta grain

1c. Washed green grapes

1c. Cherry tomatoes

1/2 c + 2tsp Olive oil

1 tbsp. Spicy mustard

1/8 c. Red wine vinegar

2 Garlic cloves

1 tsp Mint

1 tbsp Italian Parsley

1 tsp Shredded Coconut

2 Chicken breast

1/8 Lime or lemon

To taste:

Paprika

Red Pepper Flakes

Salt and Pepper

Directions:

1) Heat the skillet over medium-low and put in 2 tbsp. Olive oil meanwhile bring water with a dash of salt to boil.

2) While the skillet and water heat wash and slice grapes and tomatoes in half and put to the side in the medium bowl.

3) Place the breast in the skillet and flavor with Paprika, Red Pepper flakes, Salt and Pepper

4) Mince Parsley, Mint and Garlic

5) To make the Mustard vinaigrette whisk together Mustard, remaining Olive oil, Vinegar and Salt and Pepper. These are guesstimations, so do some good old fashioned taste testing to get the flavor that you want.

6) Flip Chicken breast once it has cooked about half way and add Polenta to the boiling water.

7) Turn down the water to low and stir the Polenta constantly to avoid chunks. Polenta is done once no more water is left and the consistency is creamy.

8) While the Polenta and Chicken breast cool whisk in the chopped Mint, Parsley, Coconut and Garlic to the Vinaigrette mixture.

9) For the finishing touches toss the sliced grapes and tomatoes with the Vinaigrette and spoon fruit salad onto a plate. Next to that lay down a bed of Polenta and place the Chicken breast on top. Spritz the top with the bit of lemon or lime! Enjoy!