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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 min
Total Time
30 min
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.

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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
Potassium:
0