Mango Tango Chicken Salad

Yield: 5 servings (serving size: 1 cup salad and 2 papaya slices)
Source: Cooking Light Magazine - March 1998
CL Comments: This salad is so easy to make, it'll make you want to dance!
Comments from a NY Kitchen: Big winner at dinner! I used a buffalo seasoned chicken breast instead of plain. It was very spicy but an excellent pairing with the tropical fruits. I served it over mixed greens.


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)


  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.


Healthy Units: 3 per serving
calories: 163 carbohydrates: 16.2 g cholesterol: 51 mg fat: 2.8 g sodium: 685 mg protein: 8.7 g calcium: 30 mg iron: 0.4 mg fiber: 1.9 g

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