Mango Chicken Salad

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


• 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)


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.

Nutritional Info (per serving)

Nutrition Facts (per serving, daily values based on a 2,000 calorie diet)
Calories 381; Total Fat (g) 22; Saturated Fat (g) 5; Monounsaturated Fat (g) 0; Polyunsaturated Fat (g) 1; Cholesterol (mg) 59; Sodium (mg) 469; Carbohydrate (g) 26; Total Sugar (g) 18; Fiber (g) 6; Protein (g) 24; Vitamin A (DV%) 0; Vitamin C (DV%) 137; Calcium (DV%) 7; Iron (DV%) 11

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