Dr. Nandi’s Mixed Green Salad with Grilled Chicken

Dr. Nandi's Mixed Green Salad with Grilled Chicken



  • 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


  • 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.
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