Bites of chicken breast with sweet mango are delicious by themselves, but add a low-calorie creamy carrot ginger dressing with fresh greens and you’ll have an irresistible chicken salad.
It’s definitely spring. The birds in my feeders are working double-time for soon to be offspring, the squirrels won’t leave the bird feeders alone storing up for their babies, and Mike and I are enjoying the entertainment as we watch the critters squabble over food while we eat our chicken salads.
A few weeks back I was inspired by a light carrot ginger salad dressing I found on the Food Network and had to give it a try with a few adaptations to reduce the sugar. I was intrigued by a dressing that used carrots as the base to give it a creamy texture, and I wasn’t disappointed.
But since slurping salad dressing without the salad is probably not nutritionally sound, I decided to add chunks of chicken breast (need that boost of protein), along with cubes of sweet, ripe mango.
Romaine and slivered almonds give this creamy chicken salad texture and crunch, making it one of my all-time favorite salads to make. It was super easy to pull together with leftover chicken breast from the previous night’s dinner, and that spicy carrot ginger dressing gave this simple salad loads of flavor.
You could easily swap the chicken for leftover turkey, pork or shrimp, so if you don’t have chicken on hand use what you have in your frig. Try chickpeas if you want a meat-free meal, they’d be awesome too. This is a salad recipe you could easily adapt to your taste buds. In fact, when strawberry season arrives, you can bet I’ll be making this chicken salad again!
Chicken and Mango Salad with Carrot Ginger Dressing and Sliced Almonds
20 minPrep Time
20 minTotal Time
- 1/2 cup carrot , shredded
- 1 teaspoon ginger, minced
- 1 clove garlic, chopped
- 2 tablespoons rice vinegar
- 1/2 tablespoon sesame oil
- 1 tablespoon low-sodium soy sauce, or coconut aminos
- 2 tablespoons water
- 2 cups cooked chicken breast, cubed
- 2 cups mango, cubed
- 6 cups romaine lettuce, chopped
- 1/3 cup sliced almonds
- Combine carrot, ginger, garlic, rice vinegar, sesame oil, soy sauce, and water in a blender and blend until smooth.
- Combine chicken, mango, lettuce and sliced almonds in a large bowl and toss with dressing.
- Chill for 15 minutes then serve.
Food energy: 268kcal
Weight Watchers Smart Points 8
Saturated fatty acids: 1.51g
Monounsaturated fatty acids: 5.47g
Polyunsaturated fatty acids: 2.85g
Total fat: 9.83g
Calories from fat: 88
Carbohydrate, by difference: 18.22g
Total dietary fiber: 3.43g
Total lipid (fat): 10.72g
Total sugars: 12.95g
FYI – This Thai-inspired chicken salad recipe with spiralized cucumber noodles makes a refreshing spring meal too!