Mango chicken salad
Julia Monts
ingredients
- 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 pepper
- 2 tbsp. purchased garlic butter
- 2 cups broccoli
- 1/2 cup bottled blue cheese italian vinaigrette salad dressing
- crumbled blue cheese(optional)
directions
- 1
1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
- 2
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
3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place a top salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.
notes
If your mango is under ripe, saute it with the broccoli to enchance its flavor.
Source: Mommy
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