chicken and mango salad

chicken and mango salad

prep time: 10 minutes
cook time: 15 minutes
ready in: 25 minutes

makes: 4 servings, 4 oz. each


  • 1 lb. boneless, skinless chicken breasts, trimmed of fat
  • 2/3 cup Catalina salad dressing, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon canola oil
  • 1 cup red bell pepper julienne strips
  • 4 cups (packed) lettuce leaves - cleaned, torn and chilled
  • 2 cups cubed fresh mango

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Brush each chicken breast with 1 tablespoon Catalina dressing.
  2. Sprinkle with salt and black pepper.
  3. Grill or broil chicken using direct heat, about 4–5 inches from the heat, for 6–8 minutes per side, or until internal temperature reaches 165°F.
  4. Cut cooked chicken into thin strips.
  5. Meanwhile, heat oil in skillet over medium heat and sauté red bell pepper strips until tender. Remove from heat and cool slightly.
  6. Toss chicken, remaining salad dressing, red pepper, lettuce and mango together.
  7. Serve immediately.

per serving: 390 calories, 19g fat, 4g saturated fat, 60mg cholesterol, 730mg sodium, 29g carbohydrate, 3g fiber, 24g protein