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Gluten Free Dairy Free Chicken and Mango Salad Topper - Lunch Version

<p>Citrusy, spicy and a little sweet this Gluten Free Dairy Free Chicken and Mango Salad Topper brings a fresh variety of textures and flavors to your lunchtime greens.</p>
6 Servings Recipe By

Ingredients

  • 2 2/3 cups cook and dice Chicken, Boneless Breasts
  • 3/4 cups peel and chop Corn, On the Cob
  • 1/2 cups dice Bell Pepper, Red
  • 1/2 cups dice Onion, Red
  • 1 cup peel, pit, and dice Mango
  • 2 tablespoons chop Cilantro, Fresh
  • 1 tablespoon seed and dice Jalapeño
  • 1 2/3 tablespoons juice Lime
  • 2 tablespoons zest Lime
  • 1/8 teaspoons Salt
  • 1 teaspoon mince Garlic, Cloves

Serving Day Ingredients

  • 12 cups Lettuce, Salad Mix

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup topper & 2 cups lettuce
  • 159 Calories
  • 3g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 55mg Cholesterol
  • 80mg Sodium
  • 15g Total Carb
  • 2g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl combine chicken corn, pepper, red onion, mango, cilantro, jalapeno, lime juice, lime zest, salt and garlic.
  2. Serve atop salad greens.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl combine chicken, corn, pepper, red onion, mango, cilantro, jalapeno, lime juice, lime zest, salt and garlic.
  2. Divide among indicated number of freezer bags.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve chicken and veggies atop salad greens.

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