Fresh mango pieces will give the salad a hint of sweetness.
Make a refreshing chopped chicken, mango and cabbage salad to serve as a hearty lunch or light dinner. The healthy salad provides several essential nutrients and will satisfy your appetite without weighing you down. Give the salad an Asian flair with the addition of soy sauce, sesame oil and fresh ginger. To save time in the kitchen, make the dish using pre-cooked chicken breast and packaged shredded cabbage.
Instructions
1. Bake three boneless, skinless chicken breasts on a foil-lined baking sheet in a 350-degree oven for 25 minutes or until their internal temperatures reach 165 degrees Fahrenheit. Prepare pre-cooked boneless, skinless chicken breasts according to the package directions. Allow the chicken to cool and chop into bite-sized pieces using a sharp knife.
2. Peel and cut two mangoes into bite-sized pieces. Peel and finely grate two carrots.
3. Make the salad dressing by combining 1/4 cup of sesame oil, 1/3 cup of rice wine vinegar, 2 tbsp. of soy sauce, 1 tsp. of sesame seeds and 1/2 tsp. of fresh, chopped ginger in a mixing bowl.
4. Place 6 cups of shredded green cabbage on a large serving plate. Top the cabbage with the grated carrots, mango and chopped chicken pieces. Pour the dressing over the salad and serve immediately.
Tags: bite-sized pieces, boneless skinless, boneless skinless chicken, chicken breasts, chopped chicken, into bite-sized