Garlic flavoured salad dressing mix
Uncooked boneless skinless chicken breast(s)
10 oz, prepackaged and ready-to-eat
4 stalk(s), medium, stalks, chopped
4 medium, chopped
Frozen orange juice concentrate
2 oz, prepared with 4 oz water
2 large, chopped and cubed
- To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice. 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 orange juice over chicken and sprinkle with lemon pepper seasoning. Bake breasts 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 onto 4 plates. Top each salad with 1/4 cup mango and 1 tablespoon almonds; serve.