Give your salad a new twist this Spring. This recipe provides a punch of Vitamin C and dietary fiber. Enjoy! (Or substitute with Mango!)
Per Serving: 220 Calories, 11g Fat(1g Sat. Fat), 17g Carbohydrates, 16g Protein, 4g Fiber, 62mg Sodium
NOTE: Not OK for those on the LMD (Low Microbial Diet).
1 medium papaya or mango (about 1 ½ cups), halved, seeded, peeled and cubed
½ lb. boneless, skinless chicken breasts
4 cups torn romaine lettuce
½ tsp. Dijon mustard
1 ½ Tbsp. olive oil
¼ cup pecan halves, toasted
Salt and freshly ground black pepper, to taste
1 cup red pepper strips (about 1 large pepper)
2 scallions, sliced (about ¼ cup)
2 Tbsp. red wine vinegar
1 Tbsp. fresh lime juice
1 tsp. honey
1 cup water
1 garlic clove, minced (about ½ tsp.)
- In 10-inch nonstick skillet, bring 1 cup water to boil. Add chicken breasts; return to boil. Cover and reduce heat to low and cook about 15minutes, until chicken is cooked through.
- With slotted spoon, transfer chicken to covered container. Cool in refrigerator.
- In large salad bowl, combine lettuce, papaya, red pepper and scallions. In measuring cup, whisk together vinegar, lime juice, honey, garlic and mustard. Slowly add oil in thin stream. Whisk until well blender.
- Add salt and pepper, to taste. Cube chicken into bite-sized pieces and combine with dressing. Toss chicken and dressing with salad. Top with pecans.