Serves: 4
Total Calories: 84

1 pound boneless, skinless chicken breast, cut into 1/2-inch strips
2 tablespoons blackened seasonings blend
1 tablespoon vegetable oil
1 package (5 ounces) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup fruit-flavored vinaigrette

1. Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken seal bag and shake until chicken is evenly coated.

2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet drain on paper towels.

3. Toss salad greens, mango, onion and bell pepper in large bowl divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

FOOD for THOUGHT
Loaded with mango and bell pepper, this salad is a tasty source of vitamins A and C. Vitamin C helps promote healthy gums, blood vessels, bones and teeth and can also help us to absorb iron better.

"I always have boneless, skinless chicken breasts on hand, ready for an easy, quick meal." -JUDY O.

NUTRITION FACTS: High in vitamins A and C good source of fiber
1 Serving: Calories 240 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 550mg Potassium 490mg Carbohydrate 19g (Dietary Fiber 3g) Protein 26g % DAILY VALUE: Vitamin A 52% Vitamin C 94% Calcium 6% Iron 12% Folic Acid 16% Magnesium 10% DIET EXCHANGES: 3 Lean Meat, 1 Vegetable, 1 Fruit.

Helpful For These Side Effects: (n)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 84
Calories from Fat: 42

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