Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.
Gluten-Free Tropical Chicken Salad
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 8
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons gluten-free blackened seasoning blend
- 1 tablespoon canola or vegetable oil
- 1 bag (5 oz) mixed baby salad greens (4 cups)
- 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
Instructions
-
Step1Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
-
Step2In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
-
Step3In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
Nutrition
290
Calories
13g
Total Fat
27g
Protein
16g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 1360mg
- 57%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 11g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 35%
- 35%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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