Photo of Mango-Chicken Salad by WW

Mango-Chicken Salad

2 - 7
PersonalPoints™ per serving
Total Time
55 min
25 min
30 min
This tropical citrus salad makes a great light meal, and most of the preparation can be done in advance.


Garlic flavoured salad dressing mix

¾ oz

White vinegar

¼ cup(s)

Uncooked boneless skinless chicken breast(s)

6 oz

Lemon pepper

1 tsp(s)

Slivered almonds

¼ cup(s)

Mixed greens

10 oz, prepackaged and ready-to-eat

Uncooked celery

4 stalk(s), medium, stalks, chopped

Uncooked scallion(s)

4 medium, chopped

Frozen orange juice concentrate

2 oz, prepared with 4 oz water


2 large, chopped and cubed


  1. To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice. Refrigerate for at least 1 hour.
  2. Preheat oven to 350°F. Coat a small baking pan with cooking spray. Place chicken breasts in pan; pour remaining 1/4 cup orange juice over chicken and sprinkle with lemon pepper seasoning. Bake breasts for 30 minutes. Cool and dice into 1/2-inch pieces.
  3. While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.
  4. Toss salad greens, celery, scallions and chicken with dressing. Divide onto 4 plates. Top each salad with 1/4 cup mango and 1 tablespoon almonds; serve.