This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Love, like a chicken salad in a restaurant, must be taken with blind faith or it loses its flavor.”
Helen Rowland, Author
This is a simple and quick salad that's great for day to day use but will be a hit at your next picnic.
The combination of the mango and dill gives the salad a bright, sunny flavor. It's best to use only fresh dill as it is the one herb that's pretty terrible dried. There's just not much use for dried dill other than to make pickles (and that's not as good as using fresh). If you don't have fresh dill, it's better to choose another herb. The best choice for dried would be tarragon, but you won't need much. Start with 1/4 teaspoon (but 1/2 teaspoon would be the most you would need). Thyme would also be a great choice fresh and a fair choice for dried.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe can be divisible by 2.
Serves 4 as an entree (8 for lunch). This recipe keeps well and is better the second day.
|1 lb||boneless skinless chicken breasts|
|2 large||ribs celery (diced)|
|1 large||mango (peeled and diced)|
|1/2||red bell pepper (diced)|
|1/4 cup||slivered almonds|
|2 Tbsp||fresh dill|
|1/2 cup||reduced fat mayonnaise|
|2 Tbsp||orange juice|
|fresh ground black pepper (to taste)|
Place the water in a large skillet over medium heat. Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness of the breasts. It's best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for about 5 - 10 minutes. When they are cool, cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Remove the chicken from the fridge and add the diced celery, mango, red bell pepper, almonds, mayonnaise, dill, orange juice, salt and pepper. Fold the salad together gently and chill for another 15 minutes (or overnight). Serve.
Serving size: about 1 1/2 cups
|Calories 238||Calories from Fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 3g||13%|
|Vitamin A 23%||Vitamin C 69%|
|Calcium 5%||Iron 7%|
|Vitamin K 21 mcg||Potassium 571 mg|
|Magnesium 59 mg|