Ingredients
3
containers (6 oz each) Yoplait® Light Fat-Free apricot mango yogurt
1/2
cup white vinegar
1 1/2
teaspoons salt
1
teaspoon ground ginger
6
cups chopped cooked chicken
3
ripe medium mangoes, seeds removed, peeled and diced (about 3 cups)
3/4
cup sliced green onions
2
bags (16 oz each) coleslaw mix
1
cup slivered almonds, toasted if desired
Preparation
In very large bowl, mix all dressing ingredients until blended. Add chicken, mangoes and onions; stir gently to blend. Cover; refrigerate at least 30 minutes to blend flavors, or until serving time.
Just before serving, stir coleslaw blend and almonds into salad.
