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Mango Chicken Salad

Makes: 4 servings

Start to Finish 30 mins

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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