Mango & Chicken Salad

Mango & Chicken Salad

3

"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."

Ingredients

{{adjustedServings}} servings 289 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. To prepare vinaigrette: whisk the chutney, canola oil, vinegar and soy sauce in a small bowl.
  4. Drizzle dressing over salad and sprinkle with chopped pecans.
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Reviews

3
  1. 4 Ratings

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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 dr...

nyc

The chicken in this recipe was so tender, I loved it! Plus I love the flavour of mango and chicken together-take it from me and try this recipe for your next luncheon dinner party!