Mango Chicken Salad with Herb Marinade

Serves 4

Ingredients

• For the herb marinade:
• Juice from 1 lemon
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp crushed rosemary
• 1/2 tsp garlic powder
• 1/2 tsp sweet paprika
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp celery seeds
• 1/4 tsp dried parsley
• 1/8 tsp ground cumin
• For the salad:
• 1 pound skinless, boneless chicken breasts
• 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
• 8 cups organic arugula
• 2 small mangoes, peeled and sliced
• 6 ounces crumbled goat cheese

Preparation

1. In a small bowl, combine all of the herb marinade ingredients together. Place the asparagus into a large, resealable bag, then add 1 Tbsp of marinade. Place the chicken breasts in a separate bag, then add the rest of the marinade. Fully coat the asparagus and chicken in the marinade, then refrigerate for 1 hour.
2. Heat a grill pan, then add the chicken breasts and cook for 4 minutes on each side or until the chicken is cooked through.
3. While the chicken cooks, sauté the asparagus in a medium pan, stirring often. Remove both pans from the heat when done. Allow the chicken to cool, then slice it into even strips.
4. In a large bowl, combine the arugula, mango slices and goat cheese. Add the asparagus and chicken, then toss.

Nutritional Information per Serving

• 332 Calories
• 13 g Fat
• 740 mg Sodium
• 16 g Carbohydrate
• 4 g Fiber
• 34 g Protein

Source: Real Healthy Recipes

Photo credit: Roger Ferrer Ibáñez on Flickr

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