Description
We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch.
Ingredients
- 1 pound chicken tenderloins
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups torn mixed salad greens
- 1/4 cup raspberry or balsamic vinaigrette
- 1 medium mango, peeled and cubed
- 1 cup fresh sugar snap peas, halved lengthwise
Directions
- Toss chicken with salt and pepper. On a lightly oiled rack, grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces.
- Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.
