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Tropical Chicken Salad Recipe

Juicy chunks of mango complement tender chicken and crunchy salad greens in a colourful salad. Toss it together in less than 30 minutes!

Prep Time: 25 Mins | Total Time: 25 Mins | Makes: 4 servings

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Ingredients:

1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch strips
1 pouch Old El Paso* Smart Fiesta* Reduced Sodium Fajita Seasoning Mix

¼ cup (50 mL) water

1 tsp (5 mL) canola oil
4 cups (1 L) mixed baby salad greens

1 cup (250 mL) diced mango

3/4 cup (175 mL) sliced red onion
1/2 cup (125 mL) chopped red pepper
2/3 cup (150 mL) raspberry vinaigrette

Method:

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 7 to 10 minutes, stirring frequently, until no longer pink in centre. Stir in seasoning mix and 1/4 cup (50 mL) water. Bring to boil and cook 1 minute. Remove chicken from skillet.
In large bowl, toss salad greens, mango, onion and pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

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1 Serving: Calories 270; ( Calories from Fat ); Total Fat 4g ( Saturated Fat 0.5g , Trans Fat 0g ); Cholesterol 65mg;Sodium 730mg;Total Carbohydrate 29g ( Dietary Fiber 3g , Sugars 17g ); Protein 27g Percent Daily Value* : Vitamin A 25%; Vitamin C 50%; Calcium 6%; Iron 35%

*Percent Daily Values are based on a 2,000 calorie diet.

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