CHEF JEFF — ONE BYTE AT A TIME: Tangy Chicken and Mango Salad

In-season mangoes pair well with chicken.

Tangy Chicken and Mango Salad

¼ cup reduced-fat oil and vinegar dressing

2 tablespoons prepared horseradish

¾ pound smoked chicken breast, skin and bones removed

1 large mango, cubed

½ head romaine lettuce, washed and torn into bite-size pieces (about 3 cups)

2 ripe tomatoes, quartered

2 scallions, thinly sliced

Salt and freshly ground black pepper

Mix dressing and horseradish together. Cut chicken into 1-inch pieces. Cut mango cubes. Divide lettuce between 2 plates. Place chicken and mango cubes over lettuce. Add tomato quarters. Drizzle dressing over chicken and mango. Sprinkle scallion on top. Add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 390 calories, 8 grams fat, 110 milligrams cholesterol, 41 grams protein, 44 grams carbohydrates, 8 grams fiber, 677 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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