A quick and easy chicken salad recipe with a refreshing and healthy twist. The mix of chicken and salad greens is high in protein and vitamin C. Antioxidant rich mango and avocado provide heart-healthy monounsaturated fats.
| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 tablespoons fresh lime juice
- 2 tablespoons mango chutney
- 1 tablespoon low-sodium soy sauce
- 3/4 teaspoon grated peeled fresh ginger
- 4 skinless boneless chicken-breast halves, 4-ounce
- Cooking spray
- 8 cups mixed salad greens
- 1 cup diced peeled mango 3/4diced peeled avocado
Ingredients
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Instructions
- Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
- Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
- Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.
