On these hot summer nights, a cool salad can be a very good meal. This one is for my diabetic followers, but good for us all. Vegetables and fruit is always good, and good for us. Bread sticks and a fruit smoothy would round this off just great.
1 pound boneless, skinless chicken breasts, cut into 1/2 inch strips
2 tablespoons blackened seasoning blind
1 tablespoon canola oil
1 package mixed baby salad greens (5 ounce )
1 medium mango, peeled, pitted and diced ( 1 cup )
1/2 medium red onion, sliced ( 3/4 cup )
1 small red bell pepper, chopped (1/2 cup )
2/3 cup Raspberry vinaigrette
Place chicken in a zip bag. Sprinkle seasoning blind over chicken; seal bag and shake until chicken is coated. Heat a 10" Dutch oven over 10 charcoals. Add oil. Place chicken in over and cook 10 to 12 minutes, until chicken is no longer pink in center, stir often. Remove chicken from oven and drain on paper towels. Toss salad greens, mango, onion, and peppers in a large mixing bowl; divide greens on to 4 plates. Top with chicken. Drizzle with vinaigrette.
Exchanges: 3 lean meat
1 vegetable
1 fruit
Nutrition:
Fiber 3g
Fat 7g
Saturated fat 1g
Cholesterol 70 mg
Sodium 660 mg
Protein 26 g
Carbohydrate 20 g
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