Ensalada de pollo y mango del chef Eddie

Ingredients

Makes: 2 Servings

• 2 lightly seasoned chicken cutlets (approximately 6 ounces cooked) – cooked, cooled, and diced
• ¼ of a mango – no seed and no skin, diced
• 2 tablespoons chopped red onion
• 6 - 9 leaves of fresh parsley – cleaned and chopped
• 1 sprig of green onion – chopped
• 3 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• ½ lemon – juiced and discard seeds
• Small pinch of salt
• Small pinch of pepper

Directions

1. Once all ingredients have been prepped as detail next to each item, then add all ingredients to a mixing bowl. Mix them well together. Store in a container with a lid in the refrigerator, until time of consumption. Salad will hold refrigerated for 2 to 3 days.
2. Serve with pita points, inside a pita, in a sandwich, or as a salad with leafy greens. 

Nutritional Facts:

Serv: 2 | Cal: 396 | Total fat: 20g | Sodium: 304mg | Carb: 13.1g | Protein: 41g