Romaine SaladwithChicken & Mango
This is a great, dark green leaf salad!
You know that the darker the green leaf, the better for you, right?
This is why iceburg lettuce has very little in nutritional value.
Just so you know.
Ingredients;
2 Tbsp. 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 Tbsp. balsamic vinegar.
4 c. shredded romaine lettuce.
1 sm. 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 tablespoon of the oil in large nonstick skillet over medium heat.
Season chicken with 1/4 teaspoon of the salt and 1/8 teaspoon 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 tablespoon 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 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/8 teaspoon 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
Per Serving: 178 cal, 12 g pro, 15 g carb, 8 g fat, 1.4 g sat fat, 27 mg chol, 2 g fiber, 328 mg sodium
Prep Time: 25 minutes
Cooking Time: 15 minutes 
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