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Green Salad With Chicken And Mangoes

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  Boneless skinless chicken breast 1 Pound
  Low sodium chicken stock 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Finely chopped fresh tarragon/1/4 teaspoon dried tarragon, crumbled 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Romaine lettuce head 2
  Watercress 2 Bunch (200 gm)
  Diced red bell peppers 2 Cup (32 tbs)
  Shredded red cabbage 1 Cup (16 tbs)
  Finely chopped scallions 1 Cup (16 tbs)
  Mangoes 4 Small, peeled and diced

1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Drain the chicken and set it aside to cool to room temperature.
2. For the dressing, in a small bowl whisk together the stock, lemon juice, oil, tarragon, salt and black pepper; set aside.
3. Wash the Romaine and watercress. Tear the Romaine into bite-size pieces, trim the watercress and combine the greens in a large bowl. Add the bell peppers, cabbage and scallions, and toss well.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1870 Calories from Fat 376

% Daily Value*

Total Fat 43 g65.6%

Saturated Fat 7.1 g35.4%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 1236.9 mg51.5%

Total Carbohydrates 265 g88.2%

Dietary Fiber 45.9 g183.5%

Sugars 194.3 g

Protein 138 g276.4%

Vitamin A 1875% Vitamin C 1757.4%

Calcium 96.8% Iron 108.5%

*Based on a 2000 Calorie diet

Green Salad With Chicken And Mangoes Recipe