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Tuesday, June 9, 2015

HEART HEALTHY RECIPE (LUNCH): MANGO CHICKEN SALAD

·         ¼ cup sweetened shredded coconut
·         ¾ cup plain nonfat yogurt
·         ½ cup fresh cilantro
·         2 TBSP lime juice
·         2 TBSP mango chutney
·         1 TBSP Dijon mustard
·         1 tsp. ground turmeric
·         ¼ tsp. cayenne pepper
·         4 cups cooked, shredded chicken
·         1 mango peeled, seeded and diced
·         12 ounces baby spinach


1.      Preheat oven to 350˚
2.      Spread coconut on a rimmed baking sheet: toast in oven 8 to 10 minutes, tossing occasionally until golden
3.      In a medium bowl, whisk together yogurt through cayenne pepper
4.      Add chicken and mango
5.      Serve on spinach and sprinkle with toasted coconut


Servings:  4
Serving size:  1 cup salad and 3 ounces of spinach

Nutritional Information
Calories:  333
Fat:  1 g
Saturated Fat:  1 g                          
Cholesterol:  50 mg              
Sodium:  155 mg                  
Carbohydrate:  33 g            
Fiber:  5 g
Protein:  48 g

"The Perfect Day"
By: Nanette Cameron, RD

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