Dr. Nandi’s Mixed Green Salad with Grilled Chicken

Dr. Nandi's Mixed Green Salad

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

Cooking spray

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


  1. Prepare grill.
  2. 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.
  3. 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.
  4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.