Grilled Chicken Salad with Avocado Lime Dressing

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  • 1 lb. (450 g) boneless, skinless chicken breasts
  • 4 Tbsp. (60 mL) Hellmann’s® made with Avocado Oil with a Hint of Lime, divided
  • 2 Tbsp. (30 mL) chopped fresh cilantro leaves
  • 1 Tbsp. (15 mL) minced jalapeno pepper
  • 1 Tbsp. (15 mL) apple cider vinegar
  • 1 Tbsp. (15 mL) water
  • 1 clove garlic, minced
  • 6 cups (1.5 L) baby arugula
  • 1 pint (473 g) heirloom cherry tomatoes, halved lengthwise
  • 1 mango, peeled, pitted and sliced

Nutritional information

 

Amount per serving

Calories260
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol90mg
Sodium180mg
Total Carbs13g
Dietary Fiber3g
Sugars9g
Protein28g
Vitamin D0mcg
Calcium123mg
Iron2mg
Potassium873mg
  • 1 Brush chicken with 1 Tbsp. (15 mL) Hellmann’s® with Avocado Oil with a Hint of Lime. Grill chicken, turning once, until chicken is thoroughly cooked, about 10 minutes; let stand 5 minutes, then slice.
  • 2 Meanwhile, combine remaining 3 Tbsp. (45 mL) Mayonnaise, cilantro, jalapeño, vinegar, water and garlic in small bowl and set aside.
  • 3 Arrange arugula, tomatoes and mango on serving platter. Top with sliced chicken and drizzle with dressing. Season, if desired, with salt and cracked black pepper.