Mango Tango Chicken Salad

Yield: 5 servings (serving size: 1 cup salad and 2 papaya slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 15%
  • Fat: 2.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.7g
  • Carbohydrate: 16.2g
  • Fiber: 1.9g
  • Cholesterol: 51mg
  • Iron: 0.4mg
  • Sodium: 685mg
  • Calcium: 30mg

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

  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.
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Mango Tango Chicken Salad Recipe at a Glance
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