Mango Tango Chicken Salad

Mango Tango Chicken Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson) about 4 breast halves

  • ½

    cup diced peeled mango

  • ½

    cup diced fresh pineapple

  • ½

    cup drained, sliced water chestnuts

  • ½

    cup sliced celery

  • ¼

    cup sliced green onions

  • 1

    tablespoon mango chutney

  • 1

    tablespoon light mayonnaise

  • 1

    tablespoon low-fat sour cream

  • 2

    teaspoons lemon juice

  • ½

    teaspoon salt

  • 1

    teaspoon minced peeled fresh ginger

  • ¼

    teaspoon pepper

  • 1

    large peeled papaya cut into 10 slices

Directions

Combine the first 6 ingredients in a large bowl. Combine chutney and next 6 ingredients (chutney through pepper) in a small bowl, and stir chutney mixture into chicken mixture. Arrange papaya slices on each of 5 plates, and top with chicken salad. Serving Size: 1 cup salad and 2 papaya slices


Nutrition

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