Warm Chutney Chicken Salad the Editors of Publications International, Ltd.
Warm Chutney Chicken Salad
Makes 2 servings
|Nonstick olive oil cooking spray|
|6||ounces boneless skinless chicken breasts, cut into bite-size pieces|
|1/3||cup mango chutney|
|1||tablespoon Dijon mustard|
|4||cups packaged mixed salad greens|
|1||cup chopped peeled mango or papaya|
|Sliced green onions (optional)|
- Spray medium nonstick skillet with cooking spray. Heat over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until cooked through. Stir in chutney, water and mustard. Cook and stir just until hot. Cool slightly.
- Toss together salad greens and mango. Arrange on serving plates.
- Spoon chicken mixture onto greens. Garnish with green onions.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||10 %|
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