California Salad with Avocado and Mango

Tonight for dinner I made a dish both Marek and I can both enjoy. I love salad - he loves chicken. Best part was it was very good! Try it out. I made mine on my George Foreman grill and didn't measure out my salad greens, avocado or mango. Just cut some up and made it look pretty. With a side of quinoa, you're good to go!

California Salad with Avocado and Mango
2 tbsps olive oil
2 tbsps fresh lime juice (I used lemon, all I had)
2 tbsps mango chutney
1 tbs low-sodium soy sauce
3/4 tsp grated, peeled fresh ginger (ours had a hint of flesh, try not to grate your thumb)
4 boneless, skinless chicken breasts halves
8 cups mixed salad
1 cup diced, peeled mango
3/4 cup diced, peeled avocado

1. Preheat grill to medium-high heat.

2. Combine oil, juice, chutney, soy sauce and ginger in a small bowl.

3. Place chicken on a large plate, spoon 2tbsps of the oil mixture over the chicken. Turn chicken to coat, let stand 5 minutes

4. Grill the chicken until done. Brush mixture from plate onto chicken before turning over.

5. Arrange greens, avocado, and mango on to plates. Arrange chicken on greens. Drizze dressing over salad.

Nutrition Per Serving
Calories: 185
Fat: 8g
Protein: 8g
Sodium: 203mg
Fiber: 5g
Carbohydrate: 24g