Grilled Chicken Salad with Mango Dressing

Grilled Chicken Salad with Mango Dressing

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  • Each serving
  • 290 cal
  • 17g fat (2.5g sat)
  • 25mg chol
  • 290mg sodium
  • 26g carb
  • 8g fiber
  • 15g protein


  • 1 ripe mango – peeled, pitted and chopped
  • 2 tablespoons plain yogurt
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons brown sugar, or to taste
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh chives
  • 1 head romaine lettuce, chopped
  • 2 cups loosely packed baby arugula
  • 2 chicken breasts, grilled and sliced
  • 1 ripe avocado – peeled, pitted and sliced
  • 1/4 cup toasted, chopped cashews


Place mango, yogurt, vinegar, oil and sugar in a blender or food processor. Puree until smooth, adding a little water, if needed, to blend. Season to taste with salt and pepper; fold in chives.

Divide lettuce and arugula between 4 plates. Arrange sliced chicken and avocado on top; sprinkle with cashews. Drizzle with mango dressing and serve remaining dressing on the side, if desired.

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