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CHICKEN - Mango Chicken Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Makes: 4 servings Start to Finish: 30 mins ingredients | |
| 6 cups | torn romaine lettuce |
| 2 cups | fresh blueberries |
| 1 | mango, pitted, peeled, and cut up |
| 12 - 16 ounces | chicken breast tenderloins |
| Salt | |
| ground black pepper | |
| 2 tablespoons | purchased garlic butter |
| 2 cups | broccoli florets |
| 1/2 cup | bottled blue cheese Italian vinaigrette salad dressing |
| Crumbled blue cheese,, (optional) | |
directions
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. Makes 4 servings.
from the test kitchen
Note If your mango is under ripe, saute it with the broccoli to enhance its flavor.
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