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Ingredients
| romaine lettuce heads (shredded): 6 cups |
| blueberries: 2 cups |
| mangos: 1 |
| chicken breasts: 1 lb |
| garlic (crushed): 2 Tbl |
| broccoli (chopped): 2 cups |
| blue cheese (crumbled): 1/2 cup |
Mango Chicken Salad
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.
3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.
4. Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.