Blackened Chicken Salad with Tomato Chutney
Instead of heading out to dinner, make a restaurant-worthy main dish salad at home. Store-bought tomato chutney and olive oil vinaigrette combine to make a tangy dressing that perfectly complements the blackened steak seasoning on the chicken. Save leftover chicken for easy grab-and-go sandwiches later in the week.
Recipe by Oxmoor House January 2003
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Credit:
Oxmoor House
Recipe Summary test
Ingredients
Directions
Source
Cooking Light Superfast Suppers
Nutrition Facts
Per Serving:
247 calories; calories from fat 21%; fat 5.8g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.5g; protein 28.8g; carbohydrates 21.4g; fiber 4.3g; cholesterol 66mg; iron 2.3mg; sodium 553mg; calcium 78mg.