Mango Chicken Salad

Enjoy this tangy chicken and mango salad by mixing Yoplait® Light Fat-Free apricot mango yogurt added with coleslaw and almonds – dinner ready in 50 minutes.

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Servings 12

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ingredients 9
Prep Time 20 min
Total Time 50 min

Ingredients

Dressing

3: containers (6 oz each) Yoplait® Light Fat-Free apricot mango yogurt

1/2: cup white vinegar

1 1/2: teaspoons salt

1: teaspoon ground ginger

Salad

6: cups chopped cooked chicken

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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Directions

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.

EXPERT TIPS

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Expert Tips

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.