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Mango Tango Chicken Salad

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

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)

Nutrition 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

How to Make It

  1. 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.