Tropical Chicken Salad

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
225
protein 
29 g
sodium 
209 mg
carbohydrates 
16 g
fat 
4 g
fiber  
3 g
cholesterol 
72 mg
Servings 
4
Ingredients 

Tropical Salad Dressing
½ cup lite coconut milk
2 Tbsp fresh lime juice
¼ tsp sea salt
Pinch freshly ground black pepper

4 4-oz boneless, skinless chicken breast halves
2 cups mixed salad greens
½ cup diced fresh pineapple
½ cup diced fresh papaya
½ cup diced fresh mango
½ cup diced, deseeded tomatoes

Instructions 
  1. In a small bowl, combine all ingredients for dressing and set aside.
  2. Preheat grill or broiler. Grill or broil chicken breast for 3 to 5 minutes on each side, or until internal temperature reaches 165F.
  3. In a large bowl, toss together greens, pineapple, papaya, mango and tomatoes. Pour in Tropical Salad Dressing and continue tossing until well combined.
  4. Evenly divide the salad onto four plates and top each serving with 1 sliced chicken breast.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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