Garlic flavoured salad dressing mix
¾ oz, 1 package
Frozen orange juice concentrate
2 oz, prepared with 4 oz water
Uncooked boneless skinless chicken breast(s)
10 oz, prepackaged and ready-to-eat
4 rib(s), medium, stalks, chopped
4 medium, chopped
2 small, chopped and cubed
- 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.