light meals

Ingredients

	3/4 oz garlic-flavored salad dressing mix, 1 package
	1/4 cup(s) white vinegar
	2 oz frozen orange juice concentrate, prepared with 4 oz water
	6 oz uncooked boneless, skinless chicken breast
	1 spray(s) cooking spray
	1 tsp lemon pepper
	1/4 cup(s) slivered almonds
	10 oz mixed greens, prepackaged and ready-to-eat
	4 medium celery, stalks, chopped
	4 medium scallion(s), chopped
	2 medium mango(es), chopped and cubed

Instructions

• To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice in a small bowl. Refrigerate for at least 1 hour.
  
  
• Preheat oven to 350°F. Coat a small baking pan with cooking spray. Place chicken breasts in pan; pour remaining 1/4 cup of orange juice over chicken and sprinkle with lemon pepper seasoning. Bake chicken for 30 minutes; cool and dice into 1/2-inch pieces.
  
  
• While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.
  
  
• Toss salad greens, celery, scallions and chicken with dressing; divide among 4 plates. Top each with 1/4 of mango and 1 tablespoon of almonds.