For the salad
2 cups of cooked or roasted chicken breast, cut into cubes - 340g
1 cup of clean, chopped celery - 110g
1/2 cup of pitted black olives, coarsely chopped - 120g
3 medium-sized red mangoes, diced - 450g
Lettuce leaves
For the dressing
1/2 cup of mayonnaise - 112g
1/2 teaspoon of dried oregano
4 tablespoons of natural yogurt - 60g
For the salad
2 cups of cooked or roasted chicken breast, cut into cubes - 340g
1 cup of clean, chopped celery - 110g
1/2 cup of pitted black olives, coarsely chopped - 120g
3 medium-sized red mangoes, diced - 450g
Lettuce leaves
For the dressing
1/2 cup of mayonnaise - 112g
1/2 teaspoon of dried oregano
4 tablespoons of natural yogurt - 60g
Combine the chicken, celery, olives, and mangoes, cut without peeling
Mix together the mayonnaise, oregano, and yogurt
Combine with the remaining ingredients
Serve in individual salad bowls lined with lettuce leaves
Store at room temperature for 6 hours.
