Field greens, sliced avocado and ripe papaya with charbroiled chicken breast and mango vinaigrette blend into a juicy, sweet and savory salad recipe from Riviera Mexican Grill.
Makes 4 Servings
Ingredients:
- 1 lb Chicken, Skinless Breast Sliced into 1-Inch Strips
- 8 oz Baby Field Greens Salad Mix
- ½ Avocado Cut into 4 Slices
- 1 Cup Fresh Papaya, Diced
Dressing:
- 2 oz Pureed Mango
- 2 Tbsp White Vinegar
- 1 Tsp Honey
- 2 Tbsp Olive Oil
- 1 Tsp Black Pepper
Marinade:
- ½ Tsp Black Pepper
- 1/3 Tsp Paprika
- ½ Tsp Chili Powder
- ½ Tsp Garlic
- ½ Tsp Salt
- ¼ Cup Vegetable Oil
- 1 Tbsp White Wine
Directions:
- Mix together all marinade ingredients and pour over chicken. Refrigerate for 1-2 hours. Pour off and discard excess marinade.
- Puree dressing ingredients together.
- Grill or bake marinated chicken until done. Place greens on four plates. Place chicken slices over greens. Add diced papaya and sliced avocado. Drizzle 1 Tbsp. dressing over each plate of salad.
Nutrition Information*:
240 calories, 12 g fat, 2 g saturated fat, 65 mg cholesterol, 150 mg sodium,
11 g carbohydrates, 4 g fiber, 6 g sugar, 24 g protein, 1.25 cups fruits/veggies
* Nutrition information may vary from the item served in the restaurant.