Ingredients
1 pound chicken tenderloins1/2 teaspoon salt1/4 teaspoon pepperSALAD:6 cups torn mixed salad greens1/4 cup raspberry or balsamic vinaigrette1 medium mango, peeled and cubed1 cup fresh sugar snap peas, halved lengthwise
Preparation
Toss chicken with salt and pepper. On a lightly oiled rack, grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces.
Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.
