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Tropical Chicken Salad

Prep 25 min
Total 25 min
Ingredients 8
Servings 4

Juicy chunks of mango complement tender chicken and crunchy salad greens in a colorful salad. Toss it together in less than 30 minutes! MORE + LESS -

Ingredients

lb boneless skinless chicken breasts, cut into 1/2-inch strips

tablespoons blackened seasoning blend

tablespoon canola oil

bag (5.5 oz) mixed baby salad greens (4 cups)

medium mango, seed removed, peeled and diced (1 cup)

1/2

medium red onion, sliced (3/4 cup)

small red bell pepper, chopped (1/2 cup)

2/3

cup raspberry vinaigrette

Directions

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1

Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3

In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Expert Tips

Loaded with mango and bell pepper, this salad is a tasty source of vitamins A and C. Vitamin A is vital for proper eyesight and healthy hair and skin; vitamin C helps promote healthy gums, blood vessels, bones and teeth.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 70

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 560mg; 23%
Potassium: 540mg; 15%
Total Carbohydrate: 26g; 9%
Dietary Fiber 3g 15% Sugars 14g
Protein: 26g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 100%; 100%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;