Lunch

California Chicken Salad with Avocado and Mango is for Lunch.

California Chicken Salad with Avocado and Mango takes 10 minutes to prepare.

California Chicken Salad with Avocado and Mango takes 5 minutes to cook.

California Chicken Salad with Avocado and Mango makes 4 servings.

The ingredients for California Chicken Salad with Avocado and Mango are:

2 Tbsp. olive oil
2 Tbsp. fresh lime juice
2 Tbsp. mango chutney
1 Tbsp. low-sodium soy sauce
3/4 tsp grated, peeled fresh ginger
4-4 oz. skinless, boneless chicken breast halves
cooking spray
8 c. mixed salad greens
1 c. diced, peeled mango
3/4 c. diced, peeled avocado

Here is how you make California Chicken Salad with Avocado and Mango:

1. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons of the oil mixture over the chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.2. 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.3. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens and drizzle with reserved dressing.Number of Servings: 4Recipe submitted by SparkPeople user GARDENHOSE.

The nutritional information for California Chicken Salad with Avocado and Mango is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 333.8

• Total Fat: 15.2 g
• Cholesterol: 65.7 mg
• Sodium: 315.9 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 5.6 g
• Protein: 29.3 g