Chef Eddie’s Chicken & Mango Salad

Oncology Nutrition Recipe

Chicken and mango salad

Ingredients

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

Directions

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.
Serve with pita points, inside a pita, in a sandwich, or as a salad with leafy greens.

Nutritional Facts:

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Chef Eddie’s Chicken & Mango Salad

Ingredients

Directions

Nutritional Facts:

Upcoming Classes, Programs, and Events

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