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    Poultry: Chicken & Mango Tango


    Source of Recipe


    CRAZY PLATES by Janet & Greta Podleski

    Recipe Introduction


    Stir-Fry... Tangy, warm chicken and mango salad
    WW Points
    Makes 4 servings

    Dressing:
    1/3 cup low-fat, vanilla flavored yogurt
    1 1/2 tbsp. lime juice
    1 1/2 tbsp. mango chutney
    1 tbsp. seasoned rice vinegar
    1 tsp. honey
    1/4 tsp. ground cumin
    1/4 tsp. ground coriander
    1/4 tsp. paprika

    Chicken & Mango Salad:
    1 tsp. olive oil
    4 boneless, skinless chicken breast halves, cut into strips or cubes
    2 tsp. grated gingerroot
    1 clove garlic, minced
    1 1/2 cups peeled, sliced mangoes
    1 cup sliced red bell pepper
    1/3 cup chopped green onions
    8 cups torn romaine or mixed lettuces

    Combine all dressing ingredients in a small bowl. Set aside until ready to use.

    Heat the olive oil in a large skillet or wok. Add chicken, gingerroot, and garlic. Cook and stir over medium-high heat until chicken is no longer pink. Add mangoes, bell peppers, and green onions. Cook for 3 more minutes, until peppers begin to soften and mangoes are heated through.

    Stir in dressing remove from heat. Divide lettuce among 4 serving plates. Spoon warm chicken and mango mixture over lettuce. Serve immediately

    Per serving: 239 calories, 3.4 g fat, 0.5 g saturated fat, 30.2 g protein, 23.1 g carbohydrate, 3.7 g fiber, 68.2 mg cholesterol, 185.3 mg sodium % calories from fat: 12 ++++ WWP: 5

 

 

 

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