Mango Chicken Salad

• 1 Tablespoon Minced Garlic
• 1 Tablespoon Minced Jalapeno
• 1 Tablespoon Olive Oil
• 1/2 pounds Chicken Breast
• Salt And Pepper
• 1 teaspoon Chili Powder
• 1 cup Celery, Chopped
• 1 whole Mango, Peeled And Chopped
• 3 Tablespoons Light Olive Oil Mayonnaise
• 2 Tablespoons Plain Yogurt
• 1 Tablespoon Fresh Lime Juice
• 1 pinch Lime Zest
• 1/2 cups Fresh Chopped Cilantro

1. Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in the same skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.
2. Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.
3. Stir in any additional add-ins (see suggestions below-I used all of them!). Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.
4. Optional add-ins: 2 tablespoons minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar

garlic, jalapeno, olive oil, chicken, salt, chili powder, celery, mango, light olive oil mayonnaise, yogurt, lime juice, lime zest, fresh chopped cilantro

Taken from tastykitchen.com/recipes/salads/mango-chicken-salad/ (may not work)