Chicken Salad with Mango Salsa

Chicken filling/topping ingredients:

1 pound boneless skinless chicken breast
1 cup cooked brown rice
1/2 c Salsa
1 tsp lime juice
1 tsp minced garlic
1 can black beans drained

Pico de Gallo
1 medium sized tomato
half of a medium sized onion
2 tbs chopped cilantro
1 tsp minced garlic
1 tsp lime juice

Mango Salsa

half of a mango, cubed

1/2 med sized tomato chopped
1/3 of a red onion chopped
1 tsp minced garlic
1 tsp lime juice
1 tbsp chopped cilantro

6 cups of shredded romaine lettuce

Chicken filling - Cube the chicken and cook in a skillet over medium heat. Add 1 tsp of garlic and 1 tsp of lime juice while cooking.
Start your rice cooking (if you are doing instant should be about 10 minutes if not then you need to start it about 45 minutes prior to cooking your chicken)
When the chicken is done add the salsa and the can of beans, lower heat, cover and simmer until the rice is done.

Pico de gallo -
Chop one tomato, half of an onion and 2 tbs of cilantro. Combine in a bowl add 1 tsp of garlic and 1 tsp of lime juice. Let sit to let the flavors combine.

Mango Salsa -
Chop one half of a large mango, a third of a large red onion, and half of a medium sized tomato. Combine in bowl with 1 tbs chopped fresh cilantro, 1 tsp minced garlic, 1 tsp of lime juice.

Divide the lettuce among four plates. Add 1/4 of the chicken mixture, 1/4 of the pico and 1/4 of the mango salsa. Top with 2 tbsp Tomatillo Ranch Dressing.

This only has 256 calories, 2.7 g fat, 232.3 mg sodium, 45.9 g carbs (and complex ones at that) and 14.9 g protein per serving :) and that includes the Tomatillo Ranch Dressing in the other post :)