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Mango Tango Chicken Salad
1 Cup diced peeled mango (2 medium)
3 1/4 cups cooked, skinned, boned chicken breasts
1/2 cup diced fresh pineapple
1/2 cup drained, sliced water chestnuts
1/2 cup sliced celery
1/4 cup sliced green onions		 1 Tbsp. mango chutney
1 Tbsp. light mayonnaise
1 Tbsp. low fat sour cream
2 tsp. lemon juice
1/2 tsp. salt
1 tsp. minced peeled fresh ginger
1/4 tsp. pepper

Combine the first 6 ingredients (mango to green onions) in a large bowl. Combine the remaining ingredients (chutney through pepper) in a small bowl. Stir chutney mixture into chicken mixture.

Serves: 5 (serving size: 1 cup salad)

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