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Mango Chicken Salad
Ingredients
-
6
cups torn romaine lettuce
-
2
cups fresh blueberries
-
1
mango, pitted, peeled, and cut up
-
12
- 16
ounces chicken breast tenderloins
-
Salt and ground black pepper
-
2
tablespoons purchased garlic butter
-
2
cups broccoli florets
-
1/2
cup bottled blue cheese Italian vinaigrette salad dressing
-
Crumbled blue cheese (optional)
Directions
1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
2. 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.
3. 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
- Note If your mango is under ripe, saute it with the broccoli to enhance its flavor.
Nutrition Facts
(Mango Chicken Salad)
- Servings Per Recipe 4,
- Calories 381,
- Protein (gm) 24,
- Carbohydrate (gm) 26,
- Fat, total (gm) 22,
- Cholesterol (mg) 59,
- Saturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 18,
- Vitamin A (IU) 5588,
- Vitamin C (mg) 81,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 157,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 469,
- Potassium (mg) 651,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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