Join Now | Sign In

Grilled Chicken & Mango Corn Salad Recipe

Rate & Review

Share this!

Save ▼

Add to Grocery List

Rate & Review

Ingredients

CHICKEN
4 boneless, skinless, chicken breast halves
1/2 cup teriyaki marinade and sauce
DRESSING
1 package Buttermilk ranch salad dressing mix (0.4 ounce pkg)
1/2 cup skim milk
1/4 cup light sour cream
1/4 cup non-fat plain yogurt
SALSA
1 can white corn, drained (11 oz. can)
1 can black beans, drained and rinsed (15 ounce can)
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 avocado, peeled & cubed
1/2 cucumber, quartered and thinly sliced (medium)
1 tomato, cubed (medium)
1 ripe mango, peeled, cubed
1 cup Monterey Jack cheese, shredded
1 tablespoon Extra virgin olive oil
4 teaspoons white wine vinegar or rice wine vinegar
SALAD
4 cups thin crisp corn chips
6 cups lettuce, torn inch bite sized pieces
1/2 avocado, peeled and sliced

Directions

GRILL DIRECTIONS: in a resealable plastic bag, place chicken and marinade. Turn to coat. Seal bag and refrigerate 1 hour. Meanwhile, in a small bowl combine all dressing ingredients, blend well. Refrigerate to blend flavors. In a large bowl combine all salsa ingredients, gently toss to combine. Heat grill. Drain chicken, reserving marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 - 6 inches from medium coals. Cook 10 - 15 minutes or until chicken is not longer pink, turning and brushing with reserved marinade. Discard any remaining marinade. Cool. Cut chicken into 1/2 inch cubes, stir into salsa. Just before serving, combine salsa mixture and corn chips; toss gently. Put 1 cup lettuce on each of 6 serving plates. Top each with one-sixth of salsa mixture. Garnish with sliced avocado. Serve immediately with dressing.

Yield: 6 servings.