Sunday, July 8, 2012

Tropical Chicken Salad

Facing the prospect of Weight Watchers, I am on the lookout for good, tasty, healthy light meals and this tropical chicken salad fits all those categories. It is low-calorie and totally delicious. Try it for a tasty lunch or light dinner, paired with a roll and glass of milk (or wine). From our friends at Betty Crocker:

Tropical Chicken Salad

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)
small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

  1. Place chicken in a heavy, reusable food-storage plastic bag. Sprinkle seasoning blend over chicken. Seal bag and shake until chicken is evenly coated.
  2. In a 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 and drain on paper towels.
  3. In a large bowl, toss salad greens, mango, onion and bell pepper. Divide among 4 plates. Top with chicken and drizzle with vinaigrette.

Serve with a crusty roll and a glass of milk (or Chardonnay wine).

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