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Prep 15min
Total27min
Servings8
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Ingredients
2
pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
1/4
cup blackened seasoning blend
2
tablespoons vegetable oil
8
cups bite-size pieces mixed salad greens
3
cups peeled and diced fresh peaches
1
cup sliced red onion
1
medium red bell pepper, chopped
1 1/3
cups fruit-flavored vinaigrette
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Steps
1
Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
2
Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
3
Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.
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Use cooking spray instead of oil and fat-free vinaigrette instead of regular to slash fat in this flavorful chicken salad.
Add a little more taste of the Tropics! Look for mango or papaya in your grocery store, and use for the peach.
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Nutrition Facts
Serving Size:1 Serving
Calories
205
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
70 mg
Sodium
850 mg
Potassium
520 mg
Total Carbohydrate
14 g
Dietary Fiber
3 g
Protein
26 g
% Daily Value*:
Vitamin A
52%
52%
Vitamin C
68%
68%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Fruit; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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