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Tropical Chicken Salad

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Tropical Chicken Salad
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Juicy chunks of mango complement tender chicken and crunchy salad greens in a colourful salad. Toss it together in less than 30 minutes!
Jun 30, 2010

Ingredients

  • 1 lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 pouch Old El Paso* Smart Fiesta* Reduced Sodium Fajita Seasoning Mix
  • 1/4 cup (50 mL) water
  • 1 tsp (5 mL) canola oil
  • 4 cups (1 L) mixed baby salad greens
  • 1 cup (250 mL) diced mango
  • 3/4 cup (175 mL) sliced red onion
  • 1/2 cup (125 mL) chopped red pepper
  • 2/3 cup (150 mL) raspberry vinaigrette

Steps

  • 1
    Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 7 to 10 minutes, stirring frequently, until no longer pink in centre. Stir in seasoning mix and 1/4 cup (50 mL) water. Bring to boil and cook 1 minute. Remove chicken from skillet.
  • 2
    In large bowl, toss salad greens, mango, onion and pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Information

270 Calories, 4g Total Fat, 27g Protein, 29g Total Carbs, 17g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
270
Total Fat
4g
Saturated Fat
0.5g
Trans Fat
0g
Cholesterol
65mg
Sodium
730mg
Total Carbs
29g
Dietary Fiber
3g
Sugars
17g
Protein
27g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
35%
35%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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