Dr. Nandi’s Mixed Green Salad with Grilled Chicken
Use organic ingredients whenever possible.
No one wants to stay in the kitchen too long getting dinner ready. Why not make a quick and easy salad that will have the family asking for more.
2 Tbsp olive oil
2 Tbsp fresh lime juice
2 Tbsp mango chutney
1 Tbsp low-sodium soy sauce
3/4 tsp grated peeled fresh ginger
4 (4-oz.) skinless, boneless chicken-breast halves
8 cups organic mixed salad greens
1 cup diced peeled mango
3/4 cup diced peeled organic avocado
1/2 small sliced organic red onion
- Prepare grill.
- Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
- Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
- Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.