Asian-Style Grilled Chicken Slaw
Prep Time
Serves
Cooking Mode
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
1 mango, peeled, seeded and diced
½ cup finely chopped fresh cilantro
¼ cup prepared Asian-style salad dressing
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
1 mango, peeled, seeded and diced
½ cup finely chopped fresh cilantro
¼ cup prepared Asian-style salad dressing
Directions
1Place 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.
2Meanwhile, in large bowl, combine green onions, carrots, cucumber, cabbage, mango and cilantro.
3Slice chicken into thin strips. Add to vegetables, along with salad dressing. Toss and serve.
Tips
1
Replace chicken breasts with 1 lb (500 g) uncooked shrimp. Thaw and grill just until cooked through. Cool and toss with salad.
Disclaimer
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Personal Note
Personal Note
