Curried Chicken & Mango Salad
INGREDIENTS:
1/4 c Chopped Tomato 1 ts Pepper
3 tb Peeled, Chopped Cucumber 4 (4 Oz. ) Chicken Breasts
3 tb Chopped Green Pepper Boned And Skinned
1 tb Chopped Purple Onion 1 tb Red Wine Vinegar
1 sm Jalapeno Pepper Chopped Cherry Tomatoes (Optional)
1 tb Ground Cumin Fresh Basil (Optional)
1/4 c Chopped Tomato 1 ts Pepper
3 tb Peeled, Chopped Cucumber 4 (4 Oz. ) Chicken Breasts
3 tb Chopped Green Pepper Boned And Skinned
1 tb Chopped Purple Onion 1 tb Red Wine Vinegar
1 sm Jalapeno Pepper Chopped Cherry Tomatoes (Optional)
1 tb Ground Cumin Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.