POINTS® Value |  4
Servings | 4
Preparation Time | 20 min
Cooking Time | 30 min
Level of Difficulty | Moderate

This tropical citrus salad is the perfect light meal for summer, and most of the preparation can be done in advance.


3/4 oz garlic-flavored salad dressing mix, 1 package
1/4 cup white vinegar
2 oz frozen orange juice concentrate, prepared with 4 oz water
6 oz uncooked boneless, skinless chicken breast
1 sprays cooking spray
1 tsp lemon pepper
1/4 cup slivered almonds
10 oz mixed greens, prepackaged and ready-to-eat
4 medium celery, stalks, chopped
4 medium scallion(s), chopped
2 medium mango(es), chopped and cubed

Instructions


1. To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice in a small bowl. Refrigerate for at least 1 hour.
2. Preheat oven to 350°F. Coat a small baking pan with cooking spray. Place chicken breasts in pan; pour remaining 1/4 cup of orange juice over chicken and sprinkle with lemon pepper seasoning. Bake chicken for 30 minutes; cool and dice into 1/2-inch pieces.
3. While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.
4. Toss salad greens, celery, scallions and chicken with dressing; divide among 4 plates. Top each with 1/4 of mango and 1 tablespoon of almonds.