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
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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.
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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.
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