Cucumbers cut into cubes mixed with red kidney beans and tossed with salad dressing complete this simple summer meal.
The mangoes are cut into cubes for the salad. Here is a quick way to do that:
Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backwards so the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.
Helpful hints:
- Any type of cooked chicken or turkey can be used.
- A quick way to slice scallions is to snip them with a scissors.
Countdown:
- Mix dressing for Chicken and Mango salad.
- Make Cucumber and Bean Salad.
- Make Chicken and Mango salad.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound boneless roasted chicken breast, 2 mangoes, 1 bag washed, ready-to-eat salad greens, 2 ripe tomatoes, 1 bunch scallions, 1 small cucumber, 1 can reduced-sodium red kidney beans and 1 bottle prepared horseradish.
Staples: reduced-fat oil and vinegar dressing, salt and black peppercorns.
Tangy Chicken and Mango Salad
Recipe by Linda Gassenheimer
1/4 cup reduced-fat oil and vinegar dressing
2 tablespoons prepared horseradish
3/4 pound roasted chicken breast, skin and bones removed
2 mangoes (to make 2 cups cubes)
4 cups washed, ready-to-eat salad greens
2 ripe tomatoes, quartered (about 2 cups)
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 dinner plates. Place chicken and mango cubes over lettuce. Add tomato quarters. Drizzle dressing over the chicken and mango. Sprinkle scallion on top. Add salt and pepper to taste.
Yield 2 servings.
Per serving: 391 calories (19 percent from fat), 8.3 g fat (1.6 g saturated, 3 g monounsaturated), 127 mg cholesterol, 45.9 g protein, 39 g carbohydrates, 7.7 g fiber, 577 mg sodium.
Cucumber and Bean Salad
Recipe by Linda Gassenheimer
1 small cucumber, peeled and cut into cubes (about 2 cups)
1 1/2 cups rinsed and drain reduced-sodium red kidney beans
1/4 cup reduced-fat oil and vinegar dressing
Salt and freshly ground black pepper to taste
Place cucumber and red kidney beans in a bowl and toss well. Add the dressing and salt and pepper to taste. Toss again.
Yield 2 servings.
Per serving: 283 calories (13 percent from fat), 4.2 g fat (0.5 g saturated, 0.7 g monounsaturated), 2 mg cholesterol, 16.8 g protein, 47.0 g carbohydrates, 12.1 g fiber, 81 mg sodium.
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