Ingredients
Scale
- 4 cups mixed greens (spinach, romaine, arugula)
- 1 cup grilled chicken breast (sliced)
- 1 cup fresh pineapple chunks
- 1 medium ripe mango (sliced)
- 1 medium red bell pepper (thinly sliced)
- 1 medium cucumber (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 3 tablespoons sesame dressing
Instructions
- Season and grill the chicken breast over medium heat for about 6–7 minutes per side until fully cooked. Let it rest before slicing.
- While the chicken cools, wash and chop the mixed greens, red bell pepper, cucumber, and cilantro into bite-sized pieces.
- Cube the pineapple and slice the mango.
- In a large bowl, combine mixed greens, cucumber, red bell pepper, pineapple, mango, and cilantro. Toss gently.
- Slice the grilled chicken and add it to the salad mixture.
- Drizzle with sesame dressing and toss again to coat evenly.
- Serve chilled on individual plates or in a large serving bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 salad bowl (approx. 300g)
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 75mg
Keywords: Substitute grilled chicken with turkey or roasted vegetables for a lighter option. Experiment with different dressings like mango or ginger for unique flavor twists. Add nuts or seeds for extra crunch.