Mango adds tropical taste to this creamy chicken salad made with tangy mustard dressing. Serve over lettuce, wrapped in tortillas or in sandwiches.
What You Need
Original recipe yields 4 servings
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
2 cups chopped cooked chicken
1 medium mango, peeled, pitted and diced
1 medium red pepper, chopped
1/4 cup chopped fresh parsley
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Let's Make It
Mix sour cream and mustard in large bowl until well blended.
Add remaining ingredients; mix lightly.
Serve on a bed of lettuce, wrapped in flour tortillas (6 inch) or as a sandwich filling between 2 bread slices.
Substitute chopped fresh cilantro for the parsley.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.