TROPICAL BLACKENED CHICKEN SALAD

Tropical Blackened Chicken Salad image

Betty Crocker's Diabetes Cookbook shares a recipe! Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 8

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Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

Steps:

Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g