Chicken and Mango Salad with Chutney Dressing

Chicken and Mango Salad with Chutney Dressing

Health Rating
Prep Cook Ready in Servings
30 min 15 min 45 min 4
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Ingredients


1/4 tsp Black pepper (freshly ground)
1/2 tsp Brown mustard (deli , for dressing)
1/2 cup Canola oil (for dressing)
4 breast Chicken breast, boneless, skinless
1 clove(s) Garlic (for dressing)
2 tbsp Ginger ale (for dressing)
4 cup chopped Lettuce, butterhead (Boston) (for salad)
3 tbsp Lime juice (for dressing)
1 mango Mango (peeled and sliced, for salad)
1 tbsp Olive oil
1/2 tsp Hot sauce (for dressing)
2 1/2 cup shredded Radicchio (for salad)
1 medium Red onion (thinly sliced, for salad)
1/2 tsp Salt
1 cup whole Sugar snap peas (trimmed, for salad)

Instructions


Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a food processor or blender whirl the dressing ingredients until smooth and emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Lightly brush the chicken breasts on both sides with olive oil and season evenly with salt and pepper. Brush the cooking grates clean. Cook the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into bite-sized pieces.

Fill a small saucepan with water, bring to a boil, and add the sugar snap peas. As soon as the water returns to a boil the peas should be crisp-tender. Drain immediately and run under cold water to stop the cooking process.

In a large bowl combine all of the salad ingredients with the chicken pieces. Toss with enough dressing to coat the ingredients lightly (you may not need all of the prepared dressing). Divide the salad among four plates. Serve right away with the remaining dressing on the side.

Nutrition Facts

Per Portion

Calories 613
Calories from fat 328
Calories from saturated fat 32
Total Fat 36 g
Saturated Fat 3.6 g
Trans Fat 0.7 g
Polyunsaturated Fat 9.6 g
Monounsaturated Fat 21.9 g
Cholesterol 132 mg
Sodium 452 mg
Potassium 974 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.6 g
Sugars 11.0 g
Protein 54 g

Dietary servings

Per Portion


Fruit 0.6
Meat 2.6
Vegetables 3.0

Energy sources


Pygal 11% 409.796183996 112.463644863 54% 440.770125442 258.3012982 35% 301.346076541 156.094694135 11% 54% 35% Carbohydrates Fat Protein
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