MMMmonday - Caribbean Chicken Salad and recipe linky

Robyn cooked dinner tonight - her favorite thing to do is to head to Publix and check out their Apron's Simple Meals area and pick something to make for dinner...

Tonight's meal was Caribbean Chicken Salad and it was yummy, so I'm going to share the recipe and our changes in red:


3–4 Deli chicken tenders (.75 lb) - we used 1/2 a dozen frozen chicken strips
1 mango
Juice of 1 lime - we used realime (a cop out I know, but the limes looked terrible today)
1 head Bibb (or iceberg) lettuce - skipped this and just used bowls
3 tablespoons mango chutney
2 tablespoons peach preserves
3 tablespoons plain low-fat yogurt - used a sm container of plain yogurt and omitted mayo
2 tablespoons light mayonnaise
1 (12-oz) bag broccoli slaw
1/2 cup golden raisins - we used plain dark raisins 
2 tablespoons sunflower seeds - we omitted because we forgot to get them

  • Cut chicken tenders into thin slices.
  • Peel and slice mango (1 1/2 cups).
  • Squeeze lime for juice (1 tablespoon).
  • Remove lettuce core; separate individual leaves.

  1. Prepare dressing in medium bowl by whisking chutney, preserves, and lime juice until smooth. Stir in yogurt and mayonnaise until blended.
  2. Add slaw, chicken, mango, and raisins; toss to coat.
  3. Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve.
CALORIES (per 1/4 recipe) 470kcal; FAT 14g; CHOL 60mg; SODIUM 700mg; CARB 61g; FIBER 6g; PROTEIN 27g; VIT A 90%; VIT C 150%; CALC 10%; IRON 10%

This was really yummy and a great, quick meal - the hardest thing was chopping the mango!  If you actually bought pre-made chicken tenders you'd be done in no time flat..
Next time, I would probably just grill chicken breasts and cube them instead of adding breaded tenders.

Here's the last chance to add to this month's recipe linky!  I can't believe it's going to be March already!