Mango Chicken Salad

  • Prep 20 min
  • Total 50 min
  • Servings 12

Ingredients

Dressing

  • 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

Salad

  • 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

Steps

  • 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.

  • Mangoes are ripe when the fruit yields slightly to gentle pressure. Overripe mangoes may be stringy and difficult to work with.
  • In a hurry? Instead of fresh mangoes, use peeled sliced mangoes in a jar, or look for peeled diced fresh mangoes in the produce department.
  • To toast almonds, spread on a cookie sheet; bake at 350°F 5 to 7 minutes or until golden brown, stirring occasionally. Or spread the almonds in a thin layer in a microwavable pie plate. Microwave on High 4 to 7 minutes or until golden brown stirring frequently.

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Cholesterol
60mg
20%
Sodium
390mg
16%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
18g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
68%
68%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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