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Tropical Chicken Salad

Southern.Crockpot's picture
Ingredients
  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)
Directions

MAKING
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.

SERVING
4 Drizzle with vinaigrette before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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