Mango-chicken salad
2
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This tropical citrus salad is perfect for a light garden brunch. Most of the preparation can be done in advance, there’s plenty of time to spend with your family.
Ingredients
Garlic flavoured salad dressing mix
¾ oz, 1 package
White vinegar
¼ cup(s)
Frozen unsweetened orange juice concentrate
2 oz, prepared with 4 oz water
Uncooked boneless skinless chicken breast
6 oz
Cooking spray
1 spray(s)
Lemon pepper
1 tsp(s)
Slivered almonds
¼ cup(s)
Mixed greens
10 oz, prepackaged and ready-to-eat
Celery
4 stalk(s), medium, stalks, chopped
Uncooked scallions
4 medium, chopped
Mango
2 small, chopped and cubed
Instructions
1
To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice. Refrigerate for at least 1 hour.
2
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.
3
While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.
4
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.
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