Grilled Chicken Salad With Mango & Avocado

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons mango chutney
• 1 tablespoon low sodium soy sauce
• ¾ teaspoon grated peeled fresh ginger
• 4 4 oz skinless, boneless chicken breast halves
• 8 cups mixed salad greens
• 1 cup diced peeled mangoes
• ¾ cup diced peeled avocado

Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.

Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.

Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

Servings: 4

Nutrition Facts