Chicken Mango Salad

Asian Entrée
15 min.
4 Servings
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  • 18 oz. (2 pkgs.) Perdue® Short Cuts® carved chicken breast original roasted
  • 1 bunch cilantro
  • 1 head Bibb lettuce
  • 1 jicama (approx. 1 lb.), peeled and diced into ½-inch cubes
  • 2 mangoes, peeled and diced into ½-inch cubes
  • 1 cucumber, diced into ½-inch pieces
  • 1 cup Market District mango coconut habanero sauce
  • 2 limes, cut into wedges


  Prep Time: 15 min. • Cook Time: 0 min.

Dice the chicken into ½-inch cubes. Destem the cilantro and chop the leaves, reserving a few for garnish. Wash the lettuce and separate into individual leaves.

In a large bowl, combine the chicken, jicama, mango, cucumbers, and chopped cilantro with Market District Mango Coconut Habanero Sauce.

Lay the lettuce leaves on 4 plates and top with the chicken salad. Garnish with the reserved cilantro leaves. Serve the lime wedges and more Market District mango coconut habanero sauce on the side.

Approximate Nutritional Information (Per serving): Calories 440, Fat 8g, Sat Fat 2g, Trans Fat 0g, Cholesterol 80mg, Sodium 960mg, Total Carbohydrate 65g, Fiber 9g, Sugars 50g, Protein 32g

ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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