Warm Chutney Chicken Salad
|Non stick olive oil cooking spray||1|
|Boneless skinless chicken breasts||6 Ounce, cut into bite-size pieces|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Packaged mixed salad greens||4 Cup (64 tbs)|
|Chopped peeled mango/Papaya||1 Cup (16 tbs)|
|Sliced green onions||3|
Spray medium nonstick skillet with cooking spray.
Heat over medium-high heat.
Add chicken; cook and stir 2 to 3 minutes or until cooked through.
Stir in chutney, water and mustard.
Cook and stir just until hot.
Toss together salad greens and mango.
Arrange on serving plates.
Spoon chicken mixture onto greens.
Garnish with green onions.