MANILA, Philippines - What you eat influences your mood, whether it’s a fast coffee break or a leisurely lunch. Light meals throughout the day give you enough energy without feeling heavy and sluggish. These healthy recipes will keep you feeling jolly from a burst of citrusy mandarin oranges to a spicy bite of chili.
When you think of healthy dishes, a salad is always on top of the list. The jolly factor comes in on whatever you mix and top with the greens. This guilt-free Grilled Chicken and Peach Salad combines the texture of string beans, sweet peaches, and juicy chicken breast fillets. The cilantro vinaigrette adds a refreshing taste to this salad.
Jolly carries a wide range of canned fruits and vegetables, which are staples in every pantry. Jolly Mushrooms offers a variety of cuts – Whole Mushrooms, Piece and Stems, Premium Sliced Mushrooms, and Shiitake Mushrooms. Jolly Cream of Mushroom Soup can be used as pasta sauce or as a hearty soup. There is also Jolly Whole Corn, Jolly Cream Corn, and Jolly Young Corn, which locks in the sweetness of high-quality corn that Filipinos love.
Other products are Jolly Asparagus, Jolly Garbanzos, Jolly Green Peas, Jolly Red Pimiento, Jolly Black Beans, Jolly Straw Mushrooms, Jolly Tomato Paste, and Jolly Water Chestnuts.
Fruit options include Jolly Lychees, Jolly Mandarin Oranges, Jolly Peach Halves, Jolly Grass Jelly, Jolly Maraschino Cherries, Jolly Pineapple, and Jolly Fruit Cocktail.
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Grilled chicken and peach salad
Ingredients:
2 medium-sized skinless chicken breast halves
3 tbsps. Jolly Heart Mate Canola Oil
1 cup string beans, blanched and cut into 1-inch
pieces.
1 cup mixed greens, torn into large pieces
2 pcs. Jolly Peach Halves, drained and sliced
Procedure:
Prepare the cilantro vinaigrette. Use half for dressing and the other half as marinade.
In a bowl, combine half of the cilantro vinaigrette and chicken.
Cover and marinate in the refrigerator for 30 minutes.
Pan-fry chicken using Jolly Heart Mare Canola Oil. Let it cool before slicing into strips. Set aside.
To serve, divide torn mixed greens and place on individual plates.
Reassemble chicken on shredded greens.
Arrange blanched string beans and sliced Jolly Peaches on top.
Shake reserved cilantro vinaigrette and drizzle some over each serving.
Cilantro vinaigrette: Mix of 3 tbsps. chopped cilantro, 1/4 cup honey, 2 tbsps. Dona Elena Extra Virgin Olive Oil, 2 tbsps. balsamic vinegar, 1 tsp. Good Life Sesame Oil, 1/2 tsp. ground ginger.
Mixed greens – mix of romaine lettuce, lettuce, arugula and spinach.