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Mango Chicken Salad

Makes: 4 servings
Start to Finish 30 mins
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
  • If your mango is under ripe, saute it with the broccoli to enhance its flavor.
Nutrition Facts (Mango Chicken Salad)
  • Servings Per Recipe 4,
  • cal. (kcal) 381,
  • Fat, total (g) 22,
  • chol. (mg) 59,
  • sat. fat (g) 5,
  • carb. (g) 26,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 6,
  • sugar (g) 18,
  • pro. (g) 24,
  • vit. A (IU) 5588,
  • vit. C (mg) 81,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 157,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 469,
  • Potassium (mg) 651,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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