Mango Chicken Salad

from Better Homes and Gardens

4 servings
Start to Finish: 30 minutes

6 cups torn romaine lettuce
2 cups fresh blueberries
1 mango, pitted, peeled, and cut up
12 to 16 oz. chicken breast tenderloins
Salt and ground black pepper
2 Tbsp. purchased garlic butter
2 cups broccoli florets
1/2 cup bottled blue cheese Italian vinaigrette salad dressing
Crumbled blue cheese (optional)

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.

Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.

Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 4 servings
Calories 381
Total Fat (g) 22
Saturated Fat (g) 5
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 1
Cholesterol (mg) 59
Sodium (mg) 469
Carbohydrate (g) 26
Total Sugar (g) 18
Fiber (g) 6
Protein (g) 24
Vitamin C (DV%) 137
Calcium (DV%) 7
Iron (DV%) 11
*Percent Daily Values are base on a 2,000 calorie diet