Weight Watchers Points Plus: 5

3/4 oz garlic flavored salad dressing mix, 1 package
1/4 cup(s) white vinegar
2 oz frozen orange juice concentrate, prepared with 4 oz water
6 oz uncooked boneless skinless chicken breast(s)
1 spray(s) cooking spray
1 tsp lemon pepper
1/4 cup(s) slivered almonds
10 oz mixed greens, prepackaged and ready-to-eat
4 rib(s) (medium) uncooked celery, stalks, chopped
4 medium uncooked scallion(s), chopped
2 small mango(es), chopped and cubed

3/4 oz garlic flavored salad dressing mix, 1 package 1/4 cup (s) white vinegar 2 oz frozen orange juice concentrate, prepared with 4 oz water 6 oz uncooked boneless skinless chicken breast(s) 1 spray(s) cooking spray 1 tsp lemon pepper 1/4 cup (s) slivered almonds 10 oz mixed greens, prepackaged and ready-to-eat 4 rib(s) (medium) uncooked celery, stalks, chopped 4 medium uncooked scallion(s), chopped 2 small mango(es), chopped and cubed

To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice in a small bowl. Refrigerate for at least 1 hour.

Preheat oven to 350°F. Coat a small baking pan with cooking spray. Place chicken breasts in pan; pour remaining 1/4 cup of orange juice over chicken and sprinkle with lemon pepper seasoning. Bake chicken for 30 minutes; cool and dice into 1/2-inch pieces.

While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.

Toss salad greens, celery, scallions and chicken with dressing; divide among 4 plates. Top each with 1/4 of mango and 1 tablespoon of almonds.