Serves: 4 Prep: 25min|Cook: 15min |Total: 40min
2 tbsp olive oil
3 boneless, skinless chicken breast halves, trimmed
1/2 tsp 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
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 romaine mixture, toss with dressing, and serve.
Nutritional Facts per serving
CALORIES 222.5 CAL
FAT 8.4 G
SATURATED FAT 1.3 G
CHOLESTEROL 51.3 MG
SODIUM 362.1 MG
CARBOHYDRATES 15 G
TOTAL SUGARS 10.2 G
DIETARY FIBER 2.4 G
PROTEIN 22.2 G