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4 servings
suggest servings
| 3/4 | pound | chicken breasts | |
| 1 | medium | granny smith apples | cored |
| 1 | each | celery | finely minced |
| 1 | each | mango | peeled, diced |
| 2 | tablespoons | ginger | minced |
| 1/3 | cup | mayonnaise, light | |
| 1/3 | cup | sour cream | |
| 2 | tablespoons | lime juice | |
| 2 | tablespoons | mango chutney | |
| 1 | teaspoon | prepared mustard | |
| 3 | tablespoons | walnuts | chopped |
| 2 | tablespoons | mint | minced |
Dice the cooked chicken. Combine with the apple, celery, mango and candied ginger.
In a medium bowl, combine the mayonnaise, sour cream, lime juice, chutney and mustard.
Add to the salad, mixing well.
Cover and refrigerate until ready to serve.
Just before serving, stir in the chopped walnuts and mint.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 107mg | 4% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 2.0g | 9% |
| Sugars 11.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 17% | Vitamin C | 32% | |
| Calcium | 6% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ingredients to this recipe have been corrected. Mainly the amount of rice wine vinegar.
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