Tropical Chicken Salad
|Boneless skinless chicken breasts||1 1⁄4 Pound, cut into 1 /2-inch strips|
|Blackened seasoning||1 Tablespoon|
|Canola oil||1 Tablespoon|
|Mixed baby salad greens||5 Ounce (1 Bag Or 4 Cups)|
|Mangoes||2 Medium, seeds removed, peeled and diced to make 2 cups|
|Red onion||1⁄2 Medium, sliced to make 3/4 cups|
|Red bell pepper||1 Small, chopped to make 1/2 cup|
|Fat free raspberry vinaigrette||2⁄3 Cup (10.67 tbs)|
1 In a heavy duty resectable food-storage plastic bag, place the chicken. Sprinkle seasoning blend over chicken.Seal the bag and shake until chicken is evenly coated.
2 In a 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in it for 7 to 10 minutes, stirring frequently, until no longer pink in the center. Remove chicken from the skillet and drain on paper towels.
3 In a large bowl, toss salad greens, mangoes, onion and bell pepper; divide among 4 plates. Top with chicken.
4 Drizzle with vinaigrette before serving.