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Poultry: Mango Chicken Salad

Source of Recipe

The Diabetes Food and Nutrition Bible - by Hope Warshaw - e-mail

MANGO CHICKEN SALAD
Plan ahead...needs to chill for 1 hour.

Exchanges
WW Points
Yield: 4 servings

- 2 cups cooked skinless, boneless chicken breasts, cubed into 2-inch pieces
- 1 large mango, peeled and cut into 1/2-inch cubes
- 1/2 cup halved green grapes
- 1/2 cup sliced celery
- 1/4 cup minced red onion
- 2 tablespoons minced scallions
- 2 teaspoons minced parsley
- 1 cup nonfat mayonnaise
- 2 tablespoons low-fat sour cream
- 1 tablespoon fresh orange juice
- 1/4 teaspoon ground ginger
- Salt and pepper to taste

In a large salad bowl, combine the chicken, mango, grapes, red onion, scallions, and parsley.

In a small bowl, whisk together the mayonnaise, sour cream, orange juice, ginger, salt, and pepper.

Fold the dressing into the chicken salad. Cover and chill for 1 hour.

One 3/4-cup serving equals: Calories: 239, Fat: 4 g, Cholesterol: 62 mg, Sodium: 494 mg, Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 20 g, Protein: 24 g ++++ Exchanges: 1 Carbohydrate, 3 Very Lean Meat, 1 Fruit +++++ WWP: 5