Zesty Lime and Mango Chicken Salad

Ingredients

1 pkg.

PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins

4 tbsp.

jerk seasoning

3 tbsp.

olive oil

3 tbsp.

molasses

2 tbsp.

lime juice

1 tbsp.

low-sodium soy sauce

4 cups

romaine lettuce, shredded

4 tbsp.

refrigerated jarred blue cheese dressing

1 cup

cubed mango

1/2 cup

diced red bell pepper

1/2 cup

chopped red onion

2 tbsp.

chopped cilantro

Serving Per Recipe: 4
Amount Per Serving
Calories 431
% Daily Value*
Total Fat 14g	22%
	Saturated Fat 3g	15%
Cholesterol 72mg	24%
Sodium 963mg	40%

Serving Per Recipe: 4

Amount Per Serving

Calories 431

% Daily Value*

Total Fat 14g

22%

Saturated Fat 3g

15%

Cholesterol 72mg

24%

Sodium 963mg

40%

Total Carbs 33g	11%
	Dietary Fiber 3g	12%
	Sugars 22g
Protein 28g
Vitamin A 101%
Vitamin C 91%
Calcium 11%
Iron 14%
*Percent Daily Values are based on a 2,000 calorie diet.

Total Carbs 33g

11%

Dietary Fiber 3g

12%

Sugars 22g

Protein 28g

Vitamin A 101%

Vitamin C 91%

Calcium 11%

Iron 14%

*Percent Daily Values are based
on a 2,000 calorie diet.

Zesty Lime and Mango Chicken Salad

Ingredients

1 pkg.	PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins
4 tbsp.	jerk seasoning
3 tbsp.	olive oil
3 tbsp.	molasses
2 tbsp.	lime juice
1 tbsp.	low-sodium soy sauce
4 cups	romaine lettuce, shredded
4 tbsp.	refrigerated jarred blue cheese dressing
1 cup	cubed mango
1/2 cup	diced red bell pepper
1/2 cup	chopped red onion
2 tbsp.	chopped cilantro

Step one: Marinate

In a resealable plastic bag, mix jerk seasoning, olive oil, molasses, lime juice and soy sauce. Add chicken tenderloins to bag with marinade. Toss to coat chicken completely and refrigerate 20 to 30 minutes.

TIP: To keep the molasses from sticking to your measuring spoon, measure your oil first; then your molasses will slip right off the spoon.

How to: Marinating

Step two: Grill

Heat lightly greased grill or grill pan to medium heat. Remove chicken from marinade and grill 10 to 15 minutes, watching closely to avoid burning. Chicken is done when it feels firm to the touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before carving.

How to: Grilling

Step three: Assemble

To assemble, toss shredded romaine with blue cheese dressing and place on serving platter. Scatter mango, red bell pepper and red onion across lettuce. Top salad with grilled chicken slices and garnish with chopped cilantro.