2 T. olive oil 

3 boneless, skinless chicken breast halves, trimmed 

1/2 tsp. salt 

1/4 tsp. freshly ground black pepper 

2 shallots, finely chopped 

2 T. balsamic vinegar 

4 C. shredded romaine lettuce 

1 sm bunch watercress, lg stems discarded 

1/2 C. finely shredded red cabbage 

1 firm ripe mango, peeled, pitted, and cut into 1/2″ pieces 

 

Heat 1 T. of the oil in large nonstick skillet over medium heat. Season chicken with 1/4 tsp. of the salt and 1/8 tsp. of the pepper. Cook, turning, until golden brown and cooked through, about 6 minutes on each side. Transfer to cutting board. Add shallots and 1 T. of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated, about 3 minutes. Transfer shallots to small bowl. Whisk remaining 1 T. oil, 1 T. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper into shallot mixture. Place romaine, watercress, cabbage, and mango in serving bowl. Cut chicken diagonally into long, thin strips. Add to romaine mixture, toss with dressing, and serve.

 

Yield: 4 servings

Calories: 222

Fat: 8g

Fiber: 2g