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Ingredients
- 1 1/2 lb skinned, boned chicken breasts
- 2 Tbsp. almonds, toasted and minced, plus additional for garnish
- 1 c. pcs of diagonally sliced celery
- 1/2 c. sliced green onions
- 1 x (9-oz) jar prepared mango chutney
- 6 c. loosely sliced romaine lettuce
Directions
- Coat a large skillet with nonstick cooking spray.
- Place over medium heat till warm. Add in chicken. Cook 7 min on each side or possibly till juices run clear.
- Remove chicken from skillet. Let cold slightly. Cut across grain into thin slices.
- Combine chicken, almonds, celery, onion and chutney in a large bowl. Toss well to coat.
- Line 6 plates with lettuce. Spoon chicken mix onto lettuce. Sprinkle with additional nuts, if you like.
- Note: To toast nuts, place in a dry skillet over medium heat till they start to brown, 5 or possibly 6 min. Stir occasionally and be careful not to let them scorch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 849g | |
| Calories 589 | |
| Calories from Fat 78 | 13% |
| Total Fat 8.87g | 11% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.13g | |
| Cholesterol 257mg | 86% |
| Sodium 388mg | 16% |
| Potassium 2182mg | 62% |
| Total Carbs 15.94g | 4% |
| Dietary Fiber 8.8g | 29% |
| Sugars 6.1g | 4% |
| Protein 107.88g | 173% |
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