Mango Chicken Salad

Quick-cooking chicken breast tenders makes this main-dish salad go from start to finish in 30 minutes.

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3.5 by 20 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Mango Chicken Salad

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

If your mango is under ripe, saute it with the broccoli to enhance its flavor.

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Nutrition Facts (Mango Chicken Salad)

  • Per serving:
  • 381 kcal ,
  • 22 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 59 mg chol. ,
  • 469 mg sodium ,
  • 26 g carb. ,
  • 6 g fiber ,
  • 18 g sugar ,
  • 24 g pro.
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20 Ratings

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