Teriyaki Chicken and Mango Salad
1/4 cup low-sodium soy sauce
1/4 cup honey
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame seeds
1 boneless chicken breast (8 to 10 ounces)
3 ounces fresh shiitake mushrooms
6 cups mixed baby lettuce greens
2 mangoes, peeled, pitted, and cut into thin slices
2 scallions, thinly sliced
1/2 cup low-fat poppy seed salad dressing
For the marinade:
Combine marinade ingredients in a plastic bag that seals at the top, and shake to blend.
For the salad:
Add the chicken to the marinade in the bag and turn to coat. Seal bag and refrigerate for several hours or overnight, turning the bag at least once.
Remove chicken from marinade and place over moderately hot coals on a grill coated with cooking spray. Cook for 6 to 9 minutes, turning every 3 minutes or so, until brown on the outside and no longer pink inside. Remove from grill and allow to cool before cutting into thin slices.
Remove and discard stems from mushrooms. Slice into thin slices.
Lightly coat a medium skillet with cooking spray and preheat over medium heat. Add mushrooms and cook for 1 to 2 minutes.
To serve, combine the chicken, mushrooms, greens, mango, and scallions in a salad bowl. Add the dressing and toss gently to coat.
Each serving contains approximately 363 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 47 mg cholesterol, and 780 mg sodium, 55 g carbohydrate, 4 g fiber, 47 g sugar, 18.5 g protein.