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Ingredients
| chicken breasts: 1 lb (boneless skinless,cut into 1/2-inch strips) |
| vegetable oil: 1 Tbl |
| assorted salad greens: 5 oz |
| mangos: 1 (peeled, pitted and diced) |
| onions - red: 1/2 onion (sliced) |
| red bell pepper (chopped): 1/2 cup |
| raspberry vinegar: 2/3 cup |
Tropical Chicken Salad
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
- In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.