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

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

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