Title: Creamy Chicken Salad with Mango Dressing *
Categories: Salad Chicken Rice
Yield: 6 Servings
| PATTI - VDRJ67A |
| 3 | | Chicken breast; whole boneless |
| 1 | c | Chicken broth |
| 3/4 | c | Rice |
| 2 | | Mangoes |
| 3 | | Green onions; chopped |
| 3 | tb | French dressing |
| MANGO DRESSING |
| 1 | | Mango |
| 1/2 | c | Light cream |
| 1/4 | c | Thousand island dressing |
| 1 | tb | Mint; chopped |
| 1 | tb | Mango chutney |
Place chicken stock in pan, add chicken; cover and bring to a boil, reduce
heat and simmer 10 minutes or until chicken is tender; drain and cool. Add
rice gradually to a large pan of boiling water. Boil rapidly, uncovered,
for 10 minutes or until rice is tender; drain and cool. Cut mango into thin
strips. Cut chicken into slices. Make dressing by combining all ingredients
in a blender. Combine rice, onions and French dressing in a bowl. Place on
plates; top with chicken and mango dressing.