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Crunchy Chicken & Mango Salad
Crunchy Chicken & Mango Salad
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From: EatingWell Magazine, July/August 2018
This Asian-inspired dinner salad has terrific crunch, thanks to sugar snap peas and napa cabbage. Give the dressing a kick of heat by adding a bit of sambal oelek, an Indonesian hot sauce that you can find in most large supermarkets and Asian grocery stores.
- By: Carolyn Malcoun EatingWell Senior Food Editor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup orange juice
- 3 tablespoons rice vinegar
- 3 tablespoons less-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sambal oelek (optional)
- 6 cups thinly sliced napa cabbage
- 2 cups sugar snap peas, thinly sliced diagonally
- 2 cups shredded cooked chicken breast
- 1 medium mango, sliced
- ½ cup coarsely chopped fresh mint
- ¼ cup sliced scallions
- 2 tablespoons toasted sesame seeds
Preparation
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Prep
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Ready In
- Whisk juice, vinegar, soy sauce, sesame oil and sambal oelek (if using) in a large bowl. Add cabbage, peas, chicken, mango, mint and scallions; toss gently to coat. Serve the salad sprinkled with sesame seeds.
- Serving size: 2½ cups
- Per serving: 285 calories; 9 g fat(1 g sat); 5 g fiber; 25 g carbohydrates; 27 g protein; 5 mcg folate; 60 mg cholesterol; 16 g sugars; 0 g added sugars; 3,332 IU vitamin A; 98 mg vitamin C; 156 mg calcium; 10 mg iron; 505 mg sodium; 536 mg potassium
- Nutrition Bonus: Vitamin C (163% daily value), Vitamin A (67% dv), Iron (56% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 fruit, 1½ vegetable, 3 lean meat, 1 fat
