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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17 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Mango Chicken Salad
Ingredients
6
cups torn romaine lettuce
2
cups fresh blueberries
12
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

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
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