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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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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.
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.

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  • cheeriogirl
    Jul 4, 2010

    I made it with peaches, and it was just okay. Won't be making it again.

  • jeff1
    Mar 26, 2010

    No comment left