Romaine Salad

with

Chicken & Mango

Romaine ~ Super Salads

This is a great, dark, green leaf salad!

You know that the darker the green leaf, the better for you, right?

This is why Iceberg lettuce has little in nutritional value.

Just so you know.

Prep Time: 25 minutes

Cooking Time: 15 minutes

Ingredients:

2 Tbs. extra virgin olive oil.

3 boneless, skinless chicken breast halves, trimmed.

1/2 tsp. sea salt.

1/4 tsp. freshly ground black pepper.

2 shallots, finely chopped.

2 Tbs. balsamic vinegar.

4 c. shredded romaine lettuce.

1 s. bunch watercress, lg stems discarded.

1/2 c. finely shredded red cabbage.

1 firm ripe mango, peeled, pitted, and cut into 1/2" pieces

Preparation;

1. Heat 1 Tbs. of the oil in large nonstick skillet over medium heat.

Season chicken with 1/4 tsp. of the salt and 1/8 tsp. of the pepper.

Cook, turning, until golden brown and cooked through, about 6 minutes on each side.

Transfer to cutting board.

2. Add shallots and 1 Tbs. of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated, about 3 minutes.

Transfer shallots to small bowl.

Whisk remaining 1 Tbs. oil, 1 Tbs. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper into shallot mixture.

3. Place romaine, watercress, cabbage, and mango in serving bowl.

Cut chicken diagonally into long, thin strips.

Add to your mixture, toss with dressing, and serve.

Makes 4 Servings

Nutrition:

Per Serving

178 Calories,

12 g. Protein,

15 g. Carbohydrates,

8 g. Fat,

1.4 g. Saturated Fat,

27 mg. Cholesterol,

2 g. Fiber,

328 mg. Sodium

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