4 and 1/2 months already .... so this is no longer brand new but a very fresh, brand-new chicken and mango salad to brighten up the winter days:
4 medium chicken breasts
1/2 cup Raspberry Vinaigrette Dressing, divided in half (you can use store-bought dressing ..... so much easier!!!
4 cups baby spinach leaves
1 red onion, sliced
1 mango, peeled and cubed
1 avocado, peeled, pitted and cubed
MARINATE chicken in 1/4 cup dressing (in plastic, sealable bag) for 5 min. Remove chicken from marinade. Discard marinade and plastic bag. Barbecue (or broil in oven) 6 to 7 min. on each side or until cooked through.
TOSS together spinach, onion, mango and avocado. Drizzle with remaining dressing.
DIVIDE salad mixture onto 4 plates, top each with sliced, grilled chicken breast.
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