AK canning jar

Chicken Mango Salad  – serves 6

2 tablespoons olive oil

1 pound chicken breast tenderloins

1 clove garlic, minced

3 cups broccoli florets

6 to 8 cups torn romaine lettuce

2 cups fresh blueberries

1 mango, peeled, pitted and sliced

salt and pepper, to taste

Your favorite dressing- I like poppy seed dressing on this salad

Heat oil in a skillet over medium- high heat.  Season chicken tenderloins with salt and pepper then add to skillet.  Cook until cooked through and no longer pink in the center.  Add garlic to pan when chicken is cooked.  Stir chicken and garlic around for about 1 minute until all the chicken is coated and the garlic has cooked.  Remove chicken from pan and set aside.  Add broccoli to same skillet.  Saute for 4 to 6 minutes until crisp-tender.

Divide romaine between 6 plates.  Slice chicken and arrange on salad.  Add broccoli, blueberries, and mango to salads, dividing the ingredients equally.  Top with dressing (I use poppy seed dressing).

If your mango isn’t very ripe, you can saute it with the broccoli to brighten  the flavor.