Mango chicken salad

Left over chicken or barbecued chicken at the deli are used to prepare mango chicken salad.

Salad
1 rotisserie chicken or 2 cups (500 ml) shredded chicken
1 ripe mango
1 red pepper
1/2 English cucumber
1 green onion
3 cups (750 ml) baby spinach

Dressing

3 tbsp (45 ml) teriyaki sauce
3 tbsp (45 ml) vegetable oil
2 tbsp (30 ml) rice wine vinegar or white vinegar
1 tbsp (15 ml) finely grated fresh ginger
2 large garlic cloves, minced

Directions

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, and then toss until coated and mixed.

For more MANGO CHICKEN SALAD WITH DRESSING click here.

Nutrients per serving

640 CALORIES
47 g PROTEIN
23 g FAT
60 g CARBS
4 g FIBRE
80 mg CALCIUM,