Mango Chicken Salad

Posted By , March 28, 2011

This recipe sticks to the no-fail formula for assembling a delicious salad: combine lettuce, fruit, cheese, and a great, healthy dressing. Adding chicken or other meat makes it more of an entree; nuts are also a tasty addition. This salad overachieves by containing two fruits — mango and blueberry.

It’s a beautiful combination, however, both flavor-wise and visually. Serve this salad al fresco with a crisp, light wine and good bread.

Prep Time: 16 mins
Cook time: 14 mins
Total Time: 30 mins
Servings: 4

Ingredients
• 6 cups torn romaine lettuce
• 2 cups fresh blueberries
• 1 mango, pitted, peeled, and cut up
• 12 to 16 oz. chicken breast tenderloins
• Salt and ground black pepper
• 2 Tbsp. purchased garlic butter
• 2 cups broccoli florets
• 1/2 cup bottled blue cheese Italian vinaigrette salad dressing
• Crumbled blue cheese (optional)

Directions:

On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.

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.

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.

Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.

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0 calories
5 stars - based on 5 reviews