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Salads

Tangy Chicken and Mango Salad - 2018
​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Jim Wozny

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INGREDIENTS
  • 1/4 cup reduced fat oil and vinegar dressing
  • 2 Tablespoons prepared horseradish
  • 3/4 lb. roasted or smoked chicken breast, skin and bones removed
  • 1 large mango (to make 2 cups cubes) 
  • 1/2 head romaine lettuce, washed and torn into bite size pieces (about 3 cups)
  • 2 ripe tomatoes, quartered
  • 2 scallions, thinly sliced
  • Salt and freshly ground black pepper

​PREPARATION
Mix dressing and horseradish together. Cut chicken into 1 inch pieces. Cut mango cubes. Divide lettuce between 2 dinner plates. Place chicken and mango cubes over lettuce. Add tomato quarters. Drizzle dressing over the chicken and mango.  Sprinkle scallion on top. Add salt and pepper to taste.

Makes 2 servings.

Note: Dad likes to use smoked chicken for this recipe, and Kent mangoes, found at Asian markets. 

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  • Home
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  • Beverages
  • Non-Foods
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  • What's Cooking