Tropical Chicken Salad

Prep Time 25 Minutes • Start to Finish 25 twinkles • Makes 4 servings

1 lb boneless skinless funk guts, cut into ½- inch strips
soupspoons blackened seasoning mix
1 teaspoon canola or vegetable oil painting
1 bag( 5 ½ oz) mixed baby salad flora( 4 mugs)
1 medium mango, seed removed, hulled and minced( 1 mug)
½ medium red onion, sliced( ¾ mug)
1 small red bell pepper, diced( ½ mug)
⅔ mug jeer vinaigrette

1 Place funk in heavy duty resealable food- storehouse plastic bag. Sprinkle ocean-
soning mix over funk; seal bag and shake until funk is unevenly carpeted.

2 Heat oil painting in 10- inch nonstick skillet over medium-high heat. Cook funk in oil painting 7
to 10 twinkles, stirring constantly, until no longer pink in center. Remove funk
from skillet; drain on paper apkins.

3 In large coliseum, toss salad flora, mango, onion and bell pepper; peak among
individual serving plates. Top with funk. mizzle with vinaigrette.

1 Serving Calories 280( Calories from Fat 70); Total Fat 7g( Saturated Fat1.5 g,
Trans Fat 0g); Cholesterol 70 mg; Sodium 560 mg; Total Carbohydrate 26g( Salutary
Fiber 3g); Protein 26g Exchanges 1 ½ Other Carbohydrate, 1 Vegetable, 3 ½ veritably
Spare Meat, 1 Fat Carbohydrate Choices 2

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