Thursday, April 10, 2014

Mango Chicken Salad

'Mango Chicken Salad'
Source: Adapted from Pinch of Yum


1 lb. cooked, shredded or diced chicken
1/2 cup mayo
1 mango, diced
1/4 cup diced green onion
2 tablespoons sugar
Salt and pepper to taste
3 tablespoons chopped fresh basil


1. In a large bowl, mix all ingredients except the basil. Cover and chill in the fridge for 2-3 hours.

2. Stir in the basil just before serving and serve on preferred choice of bread. Store any extra salad in the fridge for 2-3 days.


1 Year Ago Today:


2 Years Ago Today:


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

No comments:

Post a Comment

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife