Caribbean Broccoli Chicken Salad

This recipe is from a Publix Apron Meal card.  I took HUGE license with it and only loosely based the salad on this recipe:


Ingredients
3–4 Deli chicken tenders (.75 lb)
1 mango
Juice of 1 lime
1 head Bibb (or iceberg) lettuce
3 tablespoons mango chutney
2 tablespoons peach preserves
3 tablespoons plain low-fat yogurt
2 tablespoons light mayonnaise
1 (12-oz) bag broccoli slaw
1/2 cup golden raisins
2 tablespoons sunflower seeds

Prep
Cut chicken tenders into thin slices.
Peel and slice mango (1 1/2 cups).
Squeeze lime for juice (1 tablespoon).
Remove lettuce core; separate individual leaves.

Steps
Prepare dressing in medium bowl by whisking chutney, preserves, and lime juice until smooth. Stir in yogurt and mayonnaise until blended.
Add slaw, chicken, mango, and raisins; toss to coat.
Arrange lettuce leaves on serving plates and top with salad; sprinkle with sunflower seeds. Serve.

CALORIES (per 1/4 recipe) 470kcal; FAT 14g; CHOL 60mg; SODIUM 700mg; CARB 61g; FIBER 6g; PROTEIN 27g; VIT A 90%; VIT C 150%; CALC 10%; IRON 10%

There were the following substitutions:I have no mango chutney nor do I like chutney so instead of the chutney and peach preserves, I used mango/passion fruit preserves.  Instead of yogurt, I used low-fat sour cream.  I couldn't find the broccoli slaw so I used cole slaw mix instead and since the hubby hates raisins, I used craisins.
I really liked this one!  It was very light and refreshing but still filling.  This would be a handy recipe to have around for those hot summer days.  I don't know how easy the ingredients are to find outside of the south, but I'd imagine you can make substitutions where necessary

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