Tropical Chicken Salad
Ingredients
- ½ lb boneless, skinless chicken breasts
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 4 cups chopped romaine lettuce
- 1 mango, chopped (or use chopped fresh pineapple)
- 1 red bell pepper, chopped
- ½ avocado, chopped
- 1 clove garlic
- ¼ cup coconut milk
- 1 Tbsp lime juice (see Note)
- 2 tsp chopped fresh parsley
- ⅛ tsp ground cumin
Instructions
- Preheat oven to 350°F. Sprinkle chicken with ⅛ tsp each salt and pepper in a greased baking dish.
- Bake 20 to 25 minutes or until chicken is done. Cool slightly; shred chicken with 2 forks.
- Combine chicken, lettuce, mango, and bell pepper in a bowl.
- Pulse avocado, garlic, coconut milk, lime juice, parsley, cumin, and ⅛ tsp each salt and pepper in a food processor or blender until smooth. Drizzle dressing over salad; toss.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
397
|
397
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 30 | 30 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 365 | 365 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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