Caribbean Chicken Salad
This various textures and flavors work so well together!

Servings: 4

• Cooking oil spray
• 1 pound boneless skinless chicken breast
• 2 tablespoons blackened seasoning blend
• 4 cups baby mixed salad greens*
• 1 1/2 cups papaya, seeded, peeled, and diced
• 1/2 medium red onion, sliced in thin rings
• 1/2 cup small red bell pepper, chopped
• 2/3 cup fat free fruit flavored vinaigrette

Cut chicken breasts in 1/2 inch strips and place in a ziplock bag with the seasoning blend. Seal and shake until chicken is coated.

Spray a large nonstick skillet with cooking oil spray and heat over medium high heat. Cook chicken for 10 to 12 minutes, stirring almost constantly. When chicken is not longer pink in center, remove from skillet.

Toss salad greens, papaya, onion and bell pepper in a large bowl. Divide among 4 salad plates and top with chicken. Drizzle with fruit vinaigrette. Serve immediately.

*You can find bulk mixed salad baby greens (also known as mesclun) in most large supermarkets. It is a mix of small and tender pieces of various greens including red oak leaf, a dark red lettuce with narrow leaves that resemble oak leaves; red romaine, which has oval, bronze-red leaves and a crunchy texture; lallarosa - small, round, ruffled red leaves with frosty green interiors and a soft texture; frisee (endive) - pencil-thin, feathery leaves of ivory-yellow that add both body and depth to the salad; as well as. arugula, mache and radicchio. It may also include mizuna, minoya, bronze leaf, red butter, and red iceberg lettuces - and it sometimes includes edible flowers.

Per Serving: 249 Calories
3g Fat (10.4% calories from fat)
33g Protein
25g Carbohydrate
8g Dietary Fiber
66mg Cholesterol
150mg Sodium
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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