Mango Chicken Salad
cups torn romaine lettuce
cups fresh blueberries
ounces chicken breast tenderloins
Salt and ground black pepper
tablespoons purchased garlic butter
cups broccoli florets
cup bottled blue cheese Italian vinaigrette salad dressing
Crumbled blue cheese (optional)
- On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
- Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.
- In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese. Makes 4 servings.
From the Test Kitchen
If your mango is under ripe, saute it with the broccoli to enhance its flavor.
Nutrition Facts(Mango Chicken Salad)
- Per serving:
- 381 kcal cal.,
- 22 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 59 mg chol.,
- 469 mg sodium,
- 26 g carb.,
- 6 g fiber,
- 18 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet