Mango Chicken Salad

Name: Mango Chicken Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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."

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.

Nutrition Facts

1 each: 221 calories, 6g fat (1g saturated fat), 63mg cholesterol, 166mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.

Originally published as Mango Chicken Salad in Light & Tasty February/March 2004