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Friday, February 11, 2011

Mango Tango Chicken Salad for Two

Difficulty: EASY
Servings: 2
Nutrition Information
Calories:  456
Protein:  54g; Carbohydrates 38g; Fiber 5.2g
Fat:  Saturated 1.8g; Polyunsaturated 1.6g; Monosaturated 5.7g
Weight Watcher Points Plus: 11

About this Recipe

The combination of spices used in seasoning the chicken breasts and the dressing marry with the mango extremely well.  This is an easy and quick healthy entree salad with a zesty low fat dressing.


Spice Mixture

  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves


  • 2 Large Boneless Skinless Chicken Breasts (6-8 ounces each)
  • 2 Cloves Garlic (Smashed with the broad side of a chefs knife)
  • Salt and Freshly Ground Pepper to Taste
  • 1/2 of the Spice Mixture


  • 1 English (or Hot House) Cucumber (peeled, seeded, and julienned)
  • 1 Large Red Bell Pepper (seeded and julienned)
  • 3 Green Onions, finely minced
  • 1 Ripe Mango, peeled and julienned
  • 1 Cup Packed Baby Spinach Leaves
  • Salt and Pepper to taste
  • 2 teaspoons Extra Virgin Olive Oil


  • 1 Mango, peeled and cut into chunks
  • 1 Tablespoon Raw or Organic Honey
  • 1/4 Cup Fresh Squeezed Orange Juice (Juice of one Medium Orange)
  • 2 Tablespoons Wine Vinegar (red or white)
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper to taste
  • 1/2 of the Spice Mixture


  1. Into a small condiment cup, thoroughly mix together the Ginger, Cinnamon, and Cloves and set aside.
  2. Prep the Chicken: If your chicken breasts are thick, flatten them some by pounding (smooth side down) between two pieces of plastic wrap. Thoroughly rub both sides of each chicken breast with the smashed garlic cloves.  Season both sides with salt and freshly ground pepper and HALF of the spice mixture. Set aside.
  3. Make the Dressing:  Put all ingredients into a blender, including the other HALF of the spice mixture and puree until smooth. If dressing is too thick, add a little more orange juice. This recipe will make more dressing than you will likely need for both salads. Dressing will keep in a covered container in the refrigerator for a week.
  4. Cook the Chicken: Grill or broil the chicken breasts just until cooked through (about 4-5 minutes on each side). Meat should not be pink and juice should run clear when slashed with a knife. Rest chicken breasts 10 minutes after cooking.  Great on the George Foreman grill also, if you have one.
  5. Prep the Salad:  Into a large bowl, combine all salad ingredients and toss to combine.
  6. Thinly slice the chicken breasts into strips. Divide the salad mixture between two dinner plates, and top each salad with half of the chicken strips. Serve with the mango tango dressing on the side.

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