Mango Chicken Salad

 

3

containers (6 oz each) Yoplait® Light Fat-Free apricot mango yogurt

1/2

cup white vinegar

1 1/2

teaspoons salt

1

teaspoon ground ginger

6

cups chopped cooked chicken

3

ripe medium mangoes, seeds removed, peeled and diced (about 3 cups)

3/4

cup sliced green onions

2

bags (16 oz each) coleslaw mix

1

cup slivered almonds, toasted if desired

• 1 In very large bowl, mix all dressing ingredients until blended. Add chicken, mangoes and onions; stir gently to blend. Cover; refrigerate at least 30 minutes to blend flavors, or until serving time.
• 2 Just before serving, stir coleslaw blend and almonds into salad.