Tropical Chicken Salad

ChubbyBunny

Betty Crocker's Diabetes Cookbook


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

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.

Serves: 4

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 440mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 14g); Protein 26g Percent Daily Value*: Vitamin A 70%; Vitamin C 80%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2

Do-Ahead
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.

ChubbyBunny

Betty Crocker's Diabetes Cookbook


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

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.

Serves: 4

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 440mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 14g); Protein 26g Percent Daily Value*: Vitamin A 70%; Vitamin C 80%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2

Do-Ahead
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.

SoupNazi

Yum!

This would be good with mandarin oranges or pineapple in it too.:drinker: