Grilled Chicken Salad with Mango

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

2 whole skinless, boneless chicken breasts (about 1-1/2 lbs/700 g)
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) vegetable oil
2 tsp (10 mL) minced garlic
1/2 cup (125 mL) flaked coconut
2 cups (500 mL) shredded romaine
1 medium-size mango, peeled, pitted, and cut into 1/2-inch cubes
1/4 cup (50 mL) light seedless raisins
1/3 cup (75 mL) coarsely chopped toasted cashews
1 cup (250 mL) julienned carrots
2 tbsp (30 mL) chopped coriander (cilantro)

Directions

Place chicken, 1 tablespoon each of the lime juice and oil, and garlic in a glass bowl and marinate, covered, in the refrigerator for 5 hours. Preheat the oven to 350°F. Spread the coconut in an ungreased shallow baking pan and toast, stirring often, until golden brown — about 10 minutes; reserve. Preheat the broiler and broil chicken 4 to 5 inches from the heat until dark brown — about 10 minutes on each side. Meanwhile, in a large bowl, toss together remaining 1 tablespoon lime juice and oil, toasted coconut, romaine, mango, raisins, cashews, carrots, and coriander. Slice broiled chicken into strips about 1/4-inch thick. Divide salad equally among 4 individual serving plates, top with chicken slices, and serve immediately.

Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:552

Grilled Chicken Salad with Mango
Grilled Chicken Salad with Mango