Photo of Mango-chicken salad by WW

Mango-chicken salad

Points® value
Total Time
55 min
25 min
30 min
This tropical citrus salad is perfect for a light garden brunch. Most of the preparation can be done in advance, there’s plenty of time to spend with your family.


Garlic flavoured salad dressing mix

¾ oz, 1 package

White vinegar

¼ cup(s)

Frozen unsweetened orange juice concentrate

2 oz, prepared with 4 oz water

Uncooked boneless skinless chicken breast

6 oz

Cooking spray

1 spray(s)

Lemon pepper

1 tsp(s)

Slivered almonds

¼ cup(s)

Mixed greens

10 oz, prepackaged and ready-to-eat


4 stalk(s), medium, stalks, chopped

Uncooked scallions

4 medium, chopped


2 small, 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.