Mango and chicken salad
0
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
2 cups shredded chicken
1 ripe mango
1 red bell pepper
2-Jan English cucumber
1 green onion
3 cups baby spinach
3 tbsp teriyaki sauce
3 tbsp vegetable oil
2 tbsp rice-wine or white vinegar
1 tbsp finely grated fresh ginger
2 large garlic cloves, minced
Instructions
Shred chicken. Peel mango. Slice mango away from stone, then slice mango and pepper into thin bite-size strips. Slice unpeeled cucumber in half lengthwise. Using a small spoon, scrape out and discard seeds. Thinly slice cucumber and onion.
Place chicken, mango, pepper, cucumber and onion in a big bowl along with spinach. In a small bowl, whisk teriyaki with oil, vinegar, ginger and garlic. Just before serving, pour over chicken salad, then toss until coated and mixed.
Nutrition (per serving)
Calories 640, Protein 47g, Carbohydrates 60g, Fat 23g, Fibre 4g.
Leftover chicken does double duty in a wink with this fast, fresh meal in a bowl. (Or pick up a barbecued chicken at the deli.)
