Directions:
- Season chicken breasts lightly with salt and pepper. Place on preheated, lightly greased grill and cook on medium heat until juices run clear and internal temperature reaches 170°F Peel mango and cut flesh into strips. Peel orange, and slice horizontally. Set aside.
- To make vinaigrette: Process ingredients in food processor or blender until well blended. Season to taste with salt and pepper.
- To assemble salad: Line plates with lettuce leaves and arrange half the fruit on each plate. Top with a sliced chicken breast. Drizzle with raspberry vinaigrette and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.91 Kcal (2139 kJ) | ||
| Calories from fat | 131.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.56g | 22% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 767.43mg | 32% | |
| Potassium | 1261.62mg | 27% | |
| Total Carbs | 50.61g | 17% | |
| Sugars | 39.69g | 159% | |
| Dietary Fiber | 9.8g | 39% | |
| Protein | 50.75g | 101% | |
| Vitamin C | 131.4mg | 219% | |
| Iron | 0.9mg | 5% | |
| Calcium | 86mg | 9% | |
| Amount Per 100 g | |||
| Calories | 82.27 Kcal (344 kJ) | ||
| Calories from fat | 21.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 22% | |
|---|---|---|---|
| Cholesterol | 22.42mg | 46% | |
| Sodium | 123.58mg | 32% | |
| Potassium | 203.16mg | 27% | |
| Total Carbs | 8.15g | 17% | |
| Sugars | 6.39g | 159% | |
| Dietary Fiber | 1.58g | 39% | |
| Protein | 8.17g | 101% | |
| Vitamin C | 21.2mg | 219% | |
| Iron | 0.1mg | 5% | |
| Calcium | 13.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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