Mango & Grilled Chicken Salad

Mango & Grilled Chicken Salad
Mango & Grilled Chicken Salad
We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. —Sherry Little, Sherwood, Arkansas
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • salad:
  • 1 pound chicken tenderloins
  • 6 cups torn mixed salad greens
  • 1 medium mango peeled and cubed
  • 1/4 cup raspberry or balsamic vinaigrette
  • 1 cup fresh sugar snap peas halved lengthwise
  • Carbohydrate 27.0539752507564 g
  • Cholesterol 46.493217925 mg
  • Fat 18.0337533267628 g
  • Fiber 2.60730909298054 g
  • Protein 17.4162860805385 g
  • Saturated Fat 3.73777537158974 g
  • Serving Size 1 1 servings. (181g)
  • Sodium 513.121828264744 mg
  • Sugar 24.4466661577759 g
  • Trans Fat 3.06277157776282 g
  • Calories 339 calories

Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side or until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among four plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.