Mango Tango Chicken Salad

• 3 1/4 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 4 breast halves)
• 1/2 cup diced peeled mango
• 1/2 cup diced fresh pineapple
• 1/2 cup drained, sliced water chestnuts
• 1/2 cup sliced celery
• 1/4 cup sliced green onions
• 1 tablespoon mango chutney
• 1 tablespoon light mayonnaise
• 1 tablespoon low-fat sour cream
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1 teaspoon minced peeled fresh ginger
• 1/4 teaspoon pepper
• 10 slices peeled papaya (about 1 large)

1. Combine the first 6 ingredients in a large bowl. Combine chutney and next 6 ingredients (chutney through pepper) in a small bowl, and stir chutney mixture into chicken mixture. Arrange papaya slices on each of 5 plates, and top with chicken salad.

readyto, mango, fresh pineapple, water, celery, green onions, mango, light mayonnaise, lowfat sour cream, lemon juice, salt, fresh ginger, pepper, papaya

Taken from www.myrecipes.com/recipe/mango-tango-chicken-salad (may not work)