Prep time, 10 minutes / Cook time, five minutes / Total time, 15 minutes
Two chicken breasts (16 ounces total), poached, cooled, and diced, or equivalent leftover roast or grill chicken
1/4 cup finely minced red onion
One large mango, diced into 1/4-inch pieces
1/2 cup jicama, diced into 1/4-inch pieces
1 cup roughly chopped cilantro
One lime, juiced
6 ounces plain, low-fat Greek yogurt
3 cups chicken stock
Fine sea salt, to taste
Freshly ground pepper, to taste
4 cups mixed greens, washed and dried
1/2 cup toasted sunflower seeds, pumpkin seeds, or soy nuts for garnish
How to make it
Mix chicken, red onion, mango, jicama, cilantro, lime juice, and yogurt. Blend well. Add additional yogurt, if necessary,for desired consistency. Add salt and pepper to taste.
Serve over mixed greens and garnish with additional mango, seeds, and cilantro.
Nutrition Information Serving size:
Serving size, 1 cup; calories, 320; fat, 12 grams; saturated fat, 2.1 grams; carbohydrates, 22 grams; sugar, 14 grams; protein, 33 grams.
Source: The Healthy Home Cookbook by Barbara Seelig-Brown