Mango & Pistachios
Chicken-Salad ~ Super Salads
Roasted Chicken-Salad with Mango and Pistachios
Prep and cooking time: 35 minutes
You can vary this recipe by substituting peaches, apricots,
grapes, or other fruits for the mango.
We've even used fresh pears and apples in autumn, with
Roasting and shredding the chicken gives the salad added flavor
Serve on a bed of greens or as a sandwich in pita bread, a roll,
or a wrap.
By roasting an entire chicken, you'll have enough for several varying dishes!
4 bone-in chicken breast halves.
Freshly ground black pepper.
1/2 c. reduced-fat mayonnaise.
1/2 c. reduced-fat sour cream.
2 Tbs. lemon juice.
1 tsp. dried tarragon.
1 tsp. Dijon mustard.
1/2 tsp. grated lemon peel.
2 ribs celery, diced.
1/2 red bell pepper, seeded and diced.
1 mango, peeled and cut into cubes.
1/2 c. shelled unsalted pistachios, coarsely chopped.
1/4 c. fresh parsley, chopped.
Preheat the oven to 400ºF.
Line a baking dish with foil.
Place the chicken in the baking dish.
Coat with cooking spray and season with the salt and black pepper.
Roast for approximately 30 minutes, or until cooked through.
Set aside to cool.
In a large bowl, combine the mayonnaise, sour cream, lemon juice, tarragon, mustard, and lemon peel.
Remove the skin and bones from the chicken and shred by hand into bite-size pieces.
Fold into the dressing, along with the celery, bell pepper, mango, pistachios, and parsley.
Season with the sea salt and fresh ground black pepper.
Refrigerate until ready to serve.
* Note * If you don't want to roast your own chicken, you can just pick one up at your local super-market.
In fact, we kinda prefer it because the ones at the store are cooked, seasoned and raring to go!
All we do is shred the chicken and presto, a great chicken-salad before ya know it.
12 g. Protein,
15 g. Carbohydrates,
11 g. Total Fat,
31 mg. Cholesterol,
2 g. Dietary Fiber,
249 mg. Sodium
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