Mango Tango Chicken Salad

recipe

Yield:

5 servings (serving size: 1 cup salad and 2 papaya slices)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 15 %
Fat 2.8 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.8 g
Protein 8.7 g
Carbohydrate 16.2 g
Fiber 1.9 g
Cholesterol 51 mg
Iron 0.4 mg
Sodium 685 mg
Calcium 30 mg

Ingredients

3 1/4 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 4 breast halves)
1/2 cup diced peeled mango
1/2 cup diced fresh pineapple
1/2 cup drained, sliced water chestnuts
1/2 cup sliced celery
1/4 cup sliced green onions
1 tablespoon mango chutney
1 tablespoon light mayonnaise
1 tablespoon low-fat sour cream
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon minced peeled fresh ginger
1/4 teaspoon pepper
10 slices peeled papaya (about 1 large)

Preparation

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.

Note:

March 1998
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