For the dressing, whisk together:
3/4 C mango nectar (you can substitute orange juice)
2 T wine vinegar
1 T honey
1 T olive oil
1/4 t salt
Set aside.
For the chicken, you need:
1/4 C raspberry chipotle dipping sauce (you can substitute jam or marmalade)
1 t Dijon mustard
1/2 t salt
1 lb boneless chicken breasts, cut in 4 pieces
Combine the jam or sauce and the mustard. Sprinkle the chicken with salt and then spread or brush the mixture on both sides. Heat a nonstick pan over medium-high heat and spray with non-stick coating, or use oil. Cook the chicken until browned, about 4 or 5 minutes on a side. Remove to a cutting board and let sit for 5 minutes, then cut each piece into thirds.
For the salad, toss:
6 C mixed salad greens
with the dressing. Arrange on 4 plates.
Drain 2 cans of pickled whole beets. Cut the beets in half and arrange them on the plates.
Sprinkle with a small amount of croutons and diced red pepper. On top of each salad, arrange 1/4 of the chicken.
This recipe was modified from a Weight Watcher’s cookbook. It’s considered to be 4 servings, each about 300 calories. However, it could easily serve just two people who are not on a diet.