ANN COX EASTES / KROGER
2 skinless, boneless chicken breast halve
Grill seasoning for chicken
1 red pepper, cut in julienne strips
1 mango, peeled and cut into wedges
1 (6-8-oz) pkg fresh mixed greens
Vinaigrette dressing
Spray the chicken breasts with vegetable spray and sprinkle each side with seasoning. Place on oiled grids of grill or on grilling tray. Spray red pepper strips and mango wedges lightly with vegetable spray and place on grilling tray. Grill chicken over medium heat about 10-12 minutes or until chicken becomes opaque and juices run clear (turn chicken only once). Grill peppers and mango slices on grilling tray and turn until tender, about 6- 8 minutes (mangos will cook faster than peppers). Divide greens on 2 separate plates. Slice chicken breast halves into strips. Place half of red pepper strips in center of each plate of greens. Arrange chicken strips and mangos alternately around rim of plate. Drizzle with vinaigrette dressing. (Try Paul Newman's Lite Lime Vinaigrette Dressing, it goes great with this recipe!)
Yield: 2 servings.
