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Mango Chicken Salad Recipe

Photo by: Taste of Home

Come summer, Carolyn Black of Richmond, British Columbia likes to pack this refreshing salad for a picnic lunch. She notes, "Each of the ingredients can be stored in a separate container in a cooler and assembled at the picnic. It's always a hit."

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 25 min.

Ingredients

8 cups torn red leaf lettuce
2 cups torn mixed salad greens
4 medium tomatoes, thinly sliced
1-1/2 cups thinly sliced cucumber
6 boneless skinless chicken breast halves (4 ounces each), grilled and thinly sliced
MANGO SALAD DRESSING:
2 large ripe mangoes or 4 medium peaches, peeled and cut into chunks
1/4 cup lime juice
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup sunflower kernels

Directions

Divide lettuce and salad greens among six plates. Top with the tomatoes, cucumber and chicken.
In a blender, combine the mangos, lime juice, salt and cayenne; cover and process until smooth. Serve with salad. Sprinkle with sunflower kernels. Yield: 6 servings.

Nutritional Analysis: One serving (1 each) equals 221 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 166 mg sodium, 18 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.

Mango Chicken Salad published in Light & Tasty February/March 2004, p46

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