We live in the hot South, and this fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch.
—Sherry Little, Sherwood, AR
Takes: 25 min. • Makes: 4 servings
1 lb. chicken tenderloins
1/2 tsp. salt
1/4 tsp. pepper
SALAD
6 cups torn mixed salad greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and cubed
1 cup fresh sugar snap peas, halved lengthwise
1. Toss the chicken with salt and pepper. Grill chicken, covered, on an oiled grill over medium heat or broil 4 in. from the heat on each side or until no longer pink, 3-4 minutes. Cut into 1-in. pieces.
2. Divide the greens among four plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.
1 serving: 210 cal., 2g fat (0 sat. fat), 56mg chol., 447mg sod., 22g carb. (16g sugars, 4g fiber), 30g pro. Diabetic exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.