Friday, 27 January 2012 15:50

Healthy Chicken Recipe You Weren't Expecting Featured

This flavorful, simple and healthy salad will tempt your taste buds every time.

In addition to the rich nutritional value of the dark, leafy greens, it gets a boost of vitamin C from mango and red pepper. Sliced almonds and boneless chicken breast add protein. So your dinner won't be boring for sure!

    4 cups arugula (about 2.5 ounces)
    1 mango, peeled and sliced into 1-inch-long pieces
    1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces
    1 Tbsp. extra-virgin olive oil
    1/2 tsp. balsamic vinegar  
    Sea salt
    2 tsp. honey
    1 tsp. Dijon mustard
    1 boneless chicken breast (about 4 ounces)
    1/4 cup slivered almonds

In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.

In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.

Grill chicken over medium-high heat (or cook in a skillet with 2 tsp. olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165° on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.

Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.

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