Island Chicken Salad
Substitute a dried jerk seasoning blend from the store for speedier prep for this lean salad. It’s loaded with Vitamin C and healthy fat—and fabulous flavor. If you’d prefer you could either grill or poach the chicken breasts in low-sodium chicken broth, then shred it to top the salad.
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
3 tablespoons olive oil
Salt and freshly ground pepper to taste
8 cups mixed salad greens
2 ripe mangoes, peeled, coarsely chopped
1 ripe avocado, peeled, coarsely chopped
2 limes, cut into wedges
Mix red pepper, allspice, thyme, and ginger. Rub chicken evenly with spice mixture.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; sauté 8 to 10 minutes, turning once, until no longer pink in center.
Arrange greens on dinner plates. Slice chicken and arrange on greens with mango and avocado. Squeeze juice of one lime over salads and drizzle with remaining 2 tablespoons oil; garnish with remaining lime wedges.
Gold'n Plump® Boneless Skinless Chicken Thighs may be substituted for Gold'n Plump® Boneless Skinless Chicken Breasts.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories390
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Calories from Fat40%
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Total Fat18g
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Saturated Fat3g
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Total Carbohydrate36g
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Protein31g
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Sugars25g
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Cholesterol70mg
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Dietary Fiber8g
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Sodium85mg
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- DAILY VALUE
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Vitamin A165%
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Vitamin C142%
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Calcium10%
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Iron16%
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- DIETARY EXCHANGES
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Fat2
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Vegetable1
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Fruit2
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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