Mango Chicken Salad
"Found this recipe in Oprah's magazine."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 4 cups arugula
- 1 mango, peeled and sliced into 1 inch long pieces
- 1 red pepper, trimmed, seeded, and sliced into 1 inch long strips
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 pinch sea salt
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 boneless chicken breast
- 1⁄4 cup slivered almonds
directions
- Combine arugula, mango and red pepper. Whisk together olive oil, vinegar and salt. Set aside.
- In a shallow, wide bowl or ziplock bag, combine honey and mustard. Add chicken and toss evenly to coat.
- Grill chicken over medium heat until golden brown, 8 - 10 minutes, turning once halfway through. Transfer to a plate and let sit for 5 minutes.
- Slice chicken into strips. Divide salad onto 2 plates. Top with chicken. Add dressing and almonds. Toss to coat.
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Reviews
-
This was a nice, easy lunch. I like the arugula with the mango. Great combo. I used a store bought balsamic dressing for this. Made for PAC Spring 2009.
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Love to cook, but with 3 young children (one being a very busy toddler!) it's hard to find the time. Cooking Light is one of my all time favorites - I can always find something relatively quick and easy that tastes great and is still healthy.
