Mango Chicken Salad

• chicken breast↗0.5
• tbs. each minced garlic and jalapeno and olive oil1
• chili powder↗1 teaspoon
• mango↗1
• celery, chopped↗1 cup
• light olive oil mayonnaise3 tablespoon
• plain yogurt↗2 tablespoon
• juice and zest of 1/2 lime
• fresh chopped cilantro0.5 cup
• optional add-ins: 2 tbs. minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar

Step-by-step instructions

1. 1

   Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.

2. 2

   Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.

3. 3

   Stir in any additional add-ins (see suggestions above – I used all of them)! Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.