Chicken and mango salad


Makes: 2 Servings

  • 2 lightly seasoned chicken cutlets (approximately 6 ounces cooked) – cooked, cooled, and diced
  • ¼ of a mango – no seed and no skin, diced
  • 2 tablespoons chopped red onion
  • 6 - 9 leaves of fresh parsley – cleaned and chopped
  • 1 sprig of green onion – chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • ½ lemon – juiced and discard seeds
  • Small pinch of salt
  • Small pinch of pepper


  1. Once all ingredients have been prepped as detail next to each item, then add all ingredients to a mixing bowl. Mix them well together. Store in a container with a lid in the refrigerator, until time of consumption. Salad will hold refrigerated for 2 to 3 days.
  2. Serve with pita points, inside a pita, in a sandwich, or as a salad with leafy greens. 

Nutritional Facts:

Serv: 2 | Cal: 396 | Total fat: 20g | Sodium: 304mg | Carb: 13.1g | Protein: 41g

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