| 1 | lb boneless skinless chicken breasts, cut into 1/2-inch strips |
| 2 | tablespoons blackened seasoning blend |
| 1 | tablespoon canola or vegetable oil |
| 1 | bag (5 oz) mixed baby salad greens (4 cups) |
| 1 | medium mango, peeled, pitted and diced (1 cup) |
| 1/2 | medium red onion, sliced (3/4 cup) |
| 1 | small red bell pepper, chopped (1/2 cup) |
| 2/3 | cup raspberry vinaigrette |
Serve with...
Frozen Pineapple on a Stick
Total Time:
2 hours 30 min
| 1. | Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated. |
| 2. | In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels. |
| 3. | In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette. |
| No change. |
|
| Loaded with mango and bell pepper, this salad is a tasty source of vitamins A and C. Vitamin A is vital for proper eyesight and healthy hair and skin; vitamin C helps promote healthy gums, blood vessels, bones and teeth. |
|
| Add a crusty roll and a glass of milk for a total of 3 Carbohydrate Choices. If your meal plan allows, select a small cookie for dessert. |
|
| Cook and drain the chicken, and chop the mango and veggies up to one day before serving. Then cover and refrigerate until you're ready to assemble the salad. |
Nutrition Information:
270 ( 70); 7g ( 1 1/2g, 0g); 70mg; 440mg; 25g ( 3g, 14g); 26g 70%; 80%; 6%; 10% 1 1/2 ; 0 ; 3 1/2 ; 1 1 1/2