- 1 cup herb & garlic chicken marinade, or Italian dressing
- 4 boneless skinless chicken breasts
- ½ cup cashews
- ¼ cup extra virgin olive oil
- 8 cup mixed spring greens
- 1 papaya or mango peeled and diced
- 1 avocado peeled and cubed
- 1 red bell pepper diced
- Pour ¾ cup of marinade over the chicken breasts and marinate in the refrigerator for 30 minutes.
- Meanwhile, toast the cashews by cooking them in a non-stick skillet, over medium-high heat, shaking the pan for 2-3 minutes. Set aside.
- Make the dressing by combining the remaining marinade and olive oil in a small bowl. Whisk to blend.
- Grill the chicken 5 – 7 minutes on each side, or until cooked through.
- When the chicken has finished cooking, slice it into strips.
- Place greens, papaya, avocado, red pepper and toasted cashews in a large bowl.
- Drizzle the dressing over salad and toss.
- Top with grilled chicken and serve immediately.
Lisa s Everyday Life 