Tuesday, April 2, 2013

Mango Chicken Salad

This is another dish that was brought to our 2013 Easter Brunch and Egg Hunt.  The hubby liked it so much I got a "can you get the recipe for that one?" and then got the "all clear" to share on the blog from our friend who made it and brought to the party.

At our party, this was served with fresh croissants to make yummy sandwiches.  This is quite good and on the healthy side too!

Mango Chicken Salad
Serves 4

2 cups chopped cooked chicken
2 cups chopped ripe mango
1 large tomato, chopped
1 medium sized bell pepper, chopped (any color!)
2 green onions, chopped
1/2 cup low-fat plain yogurt (I used Greek)
1 tablespoon vinegar
1 tablespoon lemon juice
1 teaspoon sugar
Croissants, for serving

Combine the chicken, mango, tomato, green pepper, and green onion in a large bowl.

Mix vinegar, lemon juice and sugar into yogurt; fold into fruit/chicken mixture. Chill for 2 hours before serving.

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