Mango Chicken Salad (Low Sodium)

• 4 cups water
• 1 lb boneless skinless chicken breast
• 2 large celery ribs (diced)
• 1 large mango (peeled and diced)
• 12 cup red bell pepper (diced)
• 14 cup slivered almonds
• 2 tablespoons fresh dill
• 12 cup low-fat mayonnaise
• 2 tablespoons orange juice
• 14 teaspoon salt
• fresh ground black pepper (to taste)

1. Place the water in a large skillet over medium heat.
2. Bring the water to a boil and then reduce the heat until the water is at a shiver.
3. Gently add the chicken breasts and poach for about 10 - 15 minutes depending on the thickness of the breasts.
4. It's best to use a instant thermometer and remove the breasts just as they reach 160F.
5. Let the chicken rest for about 5 - 10 minutes.
6. When they are cool, cut them into 1/2 inch cubes.
7. Chill in the refrigerator for about 30 minutes.
8. Remove the chicken from the fridge and add the diced celery, mango, red bell pepper, almonds, mayonnaise, dill, orange juice, salt and pepper.
9. Fold the salad together gently and chill for another 15 minutes (or overnight).
10. Serve.

water, chicken breast, celery, mango, red bell pepper, almonds, fresh dill, lowfat mayonnaise, orange juice, salt, fresh ground black pepper

Taken from www.food.com/recipe/mango-chicken-salad-low-sodium-413729 (may not work)