Ingredients1 h 10 m servings 152 cals
- In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. Mix together well and refrigerate 1 to 2 hours before serving.
Per Serving: 152 calories; 4.2 g fat; 15.2 g carbohydrates; 13.7 g protein; 37 mg cholesterol; 43 mg sodium. Full nutrition
ReviewsRead all reviews 5
A couple tips to make this salad a success: A.drain the fruits very well, resort to draining on paper towels if necessary B.Lightly stir in the mango just before serving C. Do not store uneaten ...
This sounded like a good idea but it turned out pretty gross. After the salad sits for a little while, the enzymes in the mangoes turn the chicken to mush and make the mayo all watery. The coc...
it was a little too sweet for my taste and while it cookeed it dried out a little bit. But, when i was put with rice it was pretty good.
It was either the water chestnuts or the sour cream that made this not so wonderful. I think I'll make it again and omit both of those, just use a light mayo.