6 to 8 ounces skinless boneless chicken breasts, cute into bite-size pieces
1/3 cup mango chutney
1/4 cup water
1 tbsp Dijon mustard
4 cups mixed salad greens
1 cup peeled and chopped mango
thin sliced green onion for garnish, optional
Coat a medium nonstick skillet with cooking spray. Place sprayed pan over medium-high heat; add the chicken. Cook chicken while stirring for about 3 minutes or until cooked through. Stir in the chutney, water, and Dijon mustard. Continue cooking, stirring, just until hot. Remove from heat and cool slightly.
Toss the salad greens and the chopped mango; arrange on serving plates. Spoon the chicken mixture onto the greens. If desired, garnish with the green onion.
Yield: 2 servings
1/4 cup water
1 tbsp Dijon mustard
4 cups mixed salad greens
1 cup peeled and chopped mango
thin sliced green onion for garnish, optional
Coat a medium nonstick skillet with cooking spray. Place sprayed pan over medium-high heat; add the chicken. Cook chicken while stirring for about 3 minutes or until cooked through. Stir in the chutney, water, and Dijon mustard. Continue cooking, stirring, just until hot. Remove from heat and cool slightly.
Toss the salad greens and the chopped mango; arrange on serving plates. Spoon the chicken mixture onto the greens. If desired, garnish with the green onion.
Yield: 2 servings
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