- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2
- boneless skinless chicken breasts
- 4
- green onions, thinly sliced
- 2
- carrots, peeled and coarsely grated
- 1
- English cucumber, finely diced
- 8 cups
- 1 small Napa cabbage, shredded
- 2 L
- 1
- mango, peeled, seeded and diced
- ½ cup
- finely chopped fresh cilantro
- 125 mL
- ¼ cup
- prepared Asian-style salad dressing
- 60 mL
Directions
- Step 1
- Place chicken on barbecue preheated to medium-high heat. Cook, turning occasionally, until golden and internal temperature reaches 165°F (74°C), approx. 15 min. Transfer chicken to chopping board to rest.
- Step 2
- Meanwhile, in large bowl, combine green onions, carrots, cucumber, cabbage, mango and cilantro.
- Step 3
- Slice chicken into thin strips. Add to vegetables, along with salad dressing. Toss and serve.
Tip
Replace chicken breasts with 1 lb (500 g) uncooked shrimp. Thaw and grill just until cooked through. Cool and toss with salad.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 240
- Fat:
- 6
- Saturated Fat:
- 1
- Carbs:
- 28
- Fibre:
- 5
- Sugar:
- 20
- Cholesterol:
- 40 mg
- Protein:
- 21
- Sodium:
- 220 mg
