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Mango Chicken Salad

 Mango Chicken Salad
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."
6 ServingsPrep/Total Time: 25 min.


  • 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
  • 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


  • 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 Facts: 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,

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Mango Chicken Salad (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.