Add this to your menu's...deliciously, yummy!

This recipe is from the Making the Cut book by Jillian Michaels. I have tried a few of hers so far and they are wonderful. Not sure if this is a breech of copyright, but I am giving her some free PR.


2 T. olive oil
2 T. fresh lime juice
2 T. mango chutney( I didn't use the chutney...just cut up mango!)
1 T. low-sodium soy sauce
¾ t. grated, peeled fresh ginger
4 (4 oz.) skinless, boneless chicken breast halves
Cooking spray
8 cups mixed salad greens
1 cup diced, peeled mango
¾ cup diced, peeled avocado

1. Preheat grill to medium-high heat.
2. Combine oil, juice, chutney, soy sauce and ginger in a small bowl. Place chicken on large plate; spoon 2 T. of the oil mixture over the chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
3. Place chicken on the grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.

Calories – 185
Fat – 8 g
Protein – 8 g
Sodium – 203 mg
Fiber – 5 g
Carbs – 24g



I love this brand of salad dressing! They have a strawberry vinegrette that I love even more! The only ones I have not tried yet are their honey mustard and poppyseed. Everything else is so amazing!