Chicken, Mango And Bean Salad

Makes 8
Prep 10 m
Cool 30 m
Cook 8 m



  1. 1 of 3 Place chicken in small saucepan. Add enough water to cover. Bring to bare simmer. Cover; simmer for 8 minutes or until chicken is cooked through. Cool chicken in liquid for 30 minutes. Remove chicken from liquid; cut into dice. (Save liquid for soups.)
  2. 2 of 3 Grate rind from lime; place in medium-size bowl. Juice lime; add 2 tablespoons juice to rind. Stir in green onion, jalapeno pepper, sour cream and salt.
  3. 3 of 3 Add chicken, mango and kidney beans to mixture in the bowl; toss gently to combine. Serve the salad over assorted lettuce leaves on individual plates.
Nutrition Information for Chicken, Mango And Bean Salad
Servings Per Recipe: 8
Per Serving: 190 kcal cal., 3 g Fat, total, 16 g pro., 35 mg chol., 234 mg sodium, 26 g carb.