“This is a great spring or summer salad for a light lunch. Canola oil's quality nutrition makes it an excellent choice for healthy salads.” - by The Canola Info Virtual Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place chicken breasts in a large skillet. Pour enough water to almost cover, add bay leaf. Cover; simmer over medium-low heat until cooked, about 30 minutes. Drain. Cool 30 minutes. Wrap and refrigerate 30 minutes or until cold.
- Steam asparagus until tender-crisp, about 3 minutes. Cool in a colander under cold running water. Drain well. Cut asparagus on the diagonal at 1 1/2 inch intervals. Slice chicken into 1/4 inch thick slices. On a lettuce-lined serving plate, arrange chicken slices, asparagus and mango slices.
- To prepare vinaigrette: whisk the chutney, canola oil, vinegar and soy sauce in a small bowl.
- Drizzle dressing over salad and sprinkle with chopped pecans.
Nutrition
Amount Per Serving (4 total)
- Calories
- 289 cal
- 14%
- Fat
- 8 g
- 12%
- Carbs
- 26 g
- 8%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Delicious!! I used champagne vinegar instead of the sherry vinegar, sesame instead of the canola and spinach instead of the bibb lettuce,added some finely chopped red pepper and I doubled the dressing..." See more recipe. I also mixed all of the ingredients together. Great salad for summer - will definitely make again!"
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