Grilled Chicken Salad With Avocado and Mango

• Perp Time: 15 minutes
• Cook Time: 8 minutes
• Total Time:
• Yield: 4 servings (serving size: 1 chicken breast plus 2 cups salad)

Ingredients

·  2 tablespoons olive oil

·  2 tablespoons fresh lime juice

·  2 tablespoons mango chutney

·  1 tablespoon low-sodium soy sauce

·  3/4 teaspoon grated peeled fresh ginger

·  4 (4-ounce) skinless, boneless chicken-breast halves

·  Cooking spray

·  8 cups mixed salad greens

·  1 cup diced peeled mango

·  3/4 cup diced peeled avocado

Preparation

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 4 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.

Andrea''s Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson

Nutritional Information

Calories per serving:	185
Fat per serving:	8g
Saturated fat per serving:	1g
Monounsaturated fat per serving:	4g
Polyunsaturated fat per serving:	1g
Protein per serving:	8g
Carbohydrates per serving:	24g
Fiber per serving:	5g
Cholesterol per serving:	3mg
Iron per serving:	3mg
Sodium per serving:	203mg
Calcium per serving:	112mg