This grilled chicken salad is the perfect quick and easy dinner choice for a busy weeknight. With less than 200 calories per serving, it's a wonderfully refreshing and healthy meal.

Karen Levin
Recipe by Health May 2005

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Leigh Beisch

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Yield:
4 servings (serving size: 1 chicken breast plus 2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.

  • Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.

  • Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

  • Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

185 calories; fat 8g; saturated fat 1g; mono fat 4g; poly fat 1g; protein 8g; carbohydrates 24g; fiber 5g; cholesterol 3mg; iron 3mg; sodium 203mg; calcium 112mg.
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