Mango Chicken Salad

By spietzsch

Ingredients

• 6 cups torn romaine lettuce
• 2 cups fresh blueberries
• 1 mango, pitted, peeled, and cut up
• 12 to 16 oz. chicken breast tenderloins
• Salt and ground black pepper
• 2 Tbsp. purchased garlic butter
• 2 cups broccoli florets
• 1/2 cup bottled blue cheese Italian vinaigrette salad dressing
• Crumbled blue cheese (optional)

Preparation

Step 1

1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.

2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.

3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.

Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.