MANGO. SEASON. I don’t know if this time of year makes y’all as happy as it makes me, but it’s definitely a pretty exciting time of year in my household. Unfortunately, the best mangoes won’t be around till summertime, but the ones I picked up today for this recipe were still quite tasty. My lightened up chicken salad is perfect for a lunchtime meal on romaine hearts, or as a mid afternoon snack paired with some crackers. Give it a try! Promise ya won’t be disappointed.
To save time, I used a Publix rotisserie chicken, pulled off the skin, and shredded the breast for this recipe. I got about 2 cups of chicken from this. You could also poach some chicken breasts in water over the stove, or used canned chicken. I love using the rotisserie for chicken salads because it’s already seasoned and so quick!
mango chicken salad
Ingredients
- 2 cups shredded chicken i used a rotisserie chicken - but you can also cook your own or used canned chicken
- 2/3 cup Greek yogurt i used nonfat, but you could use whatever you prefer
- 2 cups fresh mango (about 1-2 mangos) diced
- 1/3 cup fresh parsley finely chopped
- 1/2 cup pecans chopped
- 1/4 cup scallions finely chopped
- 1 tsp garlic powder
- 1 tsp honey
- dash cayenne pepper
- salt and pepper to taste
Instructions
- Shred chicken breast and place into a large mixing bowl. Add yogurt, herbs, spices, pecans, honey and salt and pepper.
- Mix together thoroughly. Add in cubed mango pieces and incorporate.
- Serve on romaine hearts, lettuce wraps, multigrain bread, or crackers. Enjoy!