Delicious dinner ready in 50 minutes! Enjoy this distinctive chicken and mango salad made with Yoplait® Light Fat-Free apricot mango yogurt.
containers (6 oz each) Yoplait® Light Fat-Free apricot mango yogurt
cup white vinegar
teaspoon ground ginger
cups chopped cooked chicken
ripe medium mangoes, seeds removed, peeled and diced (about 3 cups)
cup sliced green onions
bags (16 oz each) coleslaw mix
cup slivered almonds, toasted if desired
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.
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 INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.