CHICKEN, MANGO, AND AVOCADO SALAD

Chicken, Mango, and Avocado Salad image

What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves.

Provided by Pete Cooks

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup couscous
2 sprigs fresh mint, stemmed and chopped
2 sprigs cilantro, chopped
2 cups boiling water
2 skinless, boneless chicken breast halves
1 tablespoon sweet paprika
salt and ground black pepper to taste
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 mango, cubed
1 avocado, cubed
1 small bunch watercress
¼ cup crumbled feta cheese
3 tablespoons low-fat yogurt

Steps:

Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.
Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.

Nutrition Facts : Calories 399.6 calories, Carbohydrate 53.8 g, Cholesterol 39.5 mg, Fat 11.6 g, Fiber 8.9 g, Protein 22.2 g, SaturatedFat 3.1 g, Sodium 210.3 mg, Sugar 12.1 g