Grilled Chicken Salad With Avocado And Mango

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons mango chutney
• 1 tablespoon low-sodium soy sauce
• 3/4 teaspoon grated peeled fresh ginger
• 4 (4-ounce) skinless, boneless chicken-breast halves
• Cooking spray
• 8 cups mixed salad greens
• 1 cup diced peeled mango
• 3/4 cup diced peeled avocado

1. Prepare grill.
2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate; spoon 2 tablespoons oil mixture over chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.
5. Andrea's Wine Pick: A California Fumd Blanc offers the perfect balance to complement the tangy dressing. Look for Dry Creek from California ($12) or Hogue from Washington ($8).--Andrea Immer Robinson
6. MyRecipes is working with
7. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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olive oil, lime juice, mango, soy sauce, fresh ginger, skinless, cooking spray, mixed salad greens, mango, avocado

Taken from www.myrecipes.com/recipe/grilled-chicken-salad-with-avocado-mango (may not work)