Description
A vibrant, tropical-inspired salad featuring tender glazed chicken, ripe mango, crunchy greens, and a sweet-tangy honey vinaigrette. Perfect for a light meal or summer gathering.
Ingredients
2 boneless, skinless chicken breasts (about 6 oz each)
2 ripe mangoes, peeled and cubed
2 cups cherry tomatoes or grape tomatoes, halved
1/2 medium onion, thinly sliced
8 cups mixed greens
2 Tbsp zero-sugar honey substitute
1 tbsp soy sauce
1 tbsp lime juice
1/2 tsp garlic powder
1/2 tsp ginger powder
2 tbsp olive oil
Instructions
Remove chicken from the refrigerator and let sit at room temperature. Mix honey substitute, soy sauce, lime juice, garlic powder, and ginger powder in a bowl.
Heat oil in a skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown.
Brush glaze evenly over chicken during the last 2–3 minutes of cooking. Let rest for 5 minutes, then slice into strips.
Toss mixed greens, mango cubes, tomatoes, and onion in a large bowl.
Place lettuce mixture in serving bowls. Top with glazed chicken. Drizzle with reserved glaze and serve.
Notes
Use a stovetop instead of a grill for convenience. Swap mango for pineapple or add slivered almonds for crunch. Store leftovers in an airtight container for up to 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 1400mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg