Tropical Chicken Salad (Diabetic Recipe)

• 1 lb boneless skinless chicken breast (cut into 1/2 inch strips)
• 2 tablespoons blackening seasoning
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 5 ounces mixed baby greens (4 cups)
• 1 mango, peeled, pitted and diced (1 cup)
• 12 medium red onion, sliced (3/4 cup)
• 1 small red bell pepper, chopped (1/2 cup)
• 23 cup raspberry vinaigrette dressing

1. Place chicken in heavy-duty resealable plastic food-storage bag.
2. Sprinkle seasoning blend over chicken.
3. Seal bag and shake until chicken is evenly coated.
4. Heat oil in nonstick skillet over medium-high heat.
5. Cook chicken 7-10 minutes, stirring frequently, until no longer pink in center.
6. Remove chicken from skillet; drain on paper towels.
7. Toss salad greens, mango, onion and bell pepper in large bowl; divide among four plates.
8. Top with chicken.
9. Drizzle with vinaigrette.

chicken, blackening seasoning, canola oil, baby greens, mango, red onion, red bell pepper, raspberry vinaigrette

Taken from www.food.com/recipe/tropical-chicken-salad-diabetic-recipe-163603 (may not work)