Island mango salad with chicken or shrimp
Mangos taste so good, people forget that they are healthy! They are nutritionally rich with unique flavor, fragrance, taste, and health promoting qualities.
Here's a perfect recipe for a warm summer evening. It's adapted from The New Soul Food Cookbook, For People With Diabetes.
Thanks, Karen Koeppe, Packard Health's Registered Dietitian, for serving it up. Yum!
Island Mango Salad with Chicken or Shrimp
1/3 cup reduced-fat mayo (canola oil-based preferably)
3 green onions, thinly sliced (including green tops)
2 cups cooked, diced chicken breast*
2 cups diced, ripe mango
1 green pepper, seeded and diced
2 Tbsp. canola oil
1 Tbsp apple cider or rice wine vinegar
1 Tbsp fresh-squeezed lemon juice
1 tsp sugar or honey
Red leaf and Boston Bibb lettuce mix
1. Combine the mayo and green onions in a small bowl, cover and chill. Gently combine the chicken, mango and bell pepper in a large bowl.
2. Combine the oil, vinegar, lemon juice and sugar (or honey) in a container with a tight lid. Shake well. Add the chilled mayo and green onion and stir well.
3. Pour the dressing over the salad ingredients and lightly toss. Chill for 30 minutes. To serve, spoon onto a salad plate lined with the lettuce mix. Garnish with cilantro or mint.
* Substitute chilled cooked shrimp for chicken. Top salad with slices of avocado.
Serving size: 1 cup Serves 6