Tropical Chicken Salad recipe

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Ingredients

2 cups diced cooked chicken breast meat
½ cup sliced celery
½ cup diced fresh mango
¼ (8 ounce) can sliced water chestnuts
2 cups diced fresh pineapple
1 cup juice packed mandarin oranges, drained
¼ cup low-fat mayonnaise
2 tablespoons reduced fat sour cream
1 teaspoon coconut extract

Nutrition Info

152.3 calories
carbohydrate: 15.2 g
cholesterol: 37 mg
fat: 4.2 g
fiber: 1.7 g
protein: 13.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 42.7 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. Mix together well and refrigerate 1 to 2 hours before serving.

Recipe Yield

6 - 1 cup servings

Recipe Note

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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