Recipe by Robyn Webb
"This chicken salad could be served over greens or stuffed into whole wheat pita bread. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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diced cooked chicken breast meat
diced fresh mango
1/4 (8 ounce) can
sliced water chestnuts
diced fresh pineapple
juice packed mandarin oranges, drained
reduced fat sour cream
A couple tips to make this salad a success: A.drain the fruits very well, resort to draining on paper towels if necessary B.Lightly stir in the mango just before serving C. Do not store uneaten salad (unless the mango has been left out) D. Add a little garlic powder and half the coconut extract to the dressing and last by not least try adding some finely minced red onion. Great salad when above steps are followed. Thanks Robyn
This sounded like a good idea but it turned out pretty gross. After the salad sits for a little while, the enzymes in the mangoes turn the chicken to mush and make the mayo all watery. The coconut extract was pretty overpowering as well. If you make it, try cutting back on the coconut, season it with salt and pepper (it NEEDS some more flavor) and don't add the mayo and mangoes to the rest of it until you're ready to serve it.
it was a little too sweet for my taste and while it cookeed it dried out a little bit. But, when i was put with rice it was pretty good.
It was either the water chestnuts or the sour cream that made this not so wonderful. I think I'll make it again and omit both of those, just use a light mayo.
* Percent Daily Values are based on a 2,000 calorie diet.
Tropical Chicken Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 152
** Calories from Fat: 38
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