Tropical Chicken Salad

This is quite the summer recipe! It's not only beautiful and delicious, but it's also low in fat and perfect for a diabetic diet. This one comes from Betty Crocker.

TROPICAL CHICKEN SALAD

WHAT YOU WILL NEED:

• 1lb boneless skinless chicken breasts, cut into 1/2 inch strips
• 2 tbsp blackened seasoning blend
• 1 tbsp canola or vegetable oil
• 1 bag (5oz) mixed baby salad greens (4 cups)
• 1 medium mango, peeled, pitted and diced (1 cup)
• 1/2 medium red onion, sliced (3/4 cup)
• 1 small red bell pepper, chopped (1/2 cup)
• 2/3 cup raspberry vinaigrette
  

HOW TO MAKE IT:

1. Place chicken in heavy-duty resealable food-storage plastic bag.
   
2. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
   
3. In 10in nonstick skillet, heat oil over medium-high heat.
   
4. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center.
   
5. Remove chicken from skillet; drain on paper towels.
   
6. In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates.
   
7. Top with chicken. Drizzle with vinaigrette.