Polynesian Salad
 
Prep time
Total time
 
A sweet, light tropical salad made with chicken, mangoes, snap peas and served on a bed of mixed greens and cabbage, topped with a sweet and savory pineapple vinaigrette.
Serves: 2 Big Plates
Ingredients
  • 8 oz chicken, skinless, boneless,cooked, diced
  • 4 cups mixed salad greens
  • 2 cups cabbage, shredded
  • ⅔ cup sweet bell pepper, diced
  • 4 tbsp. red onion, diced
  • ⅔ cup jicama, peeled, diced
  • ⅔ cup snap peas, diced
  • ⅔ cup mango, peeled, diced
  • ⅔ cup cucumber, diced
  • Dressing:
  • ¼ freshly squeezed orange juice
  • ¼ cup pineapple
  • ¼ cup rice vinegar
  • 1 tsp. garlic. minced
  • 1 tsp. dijon mustard
Instructions
  1. In a blender add all the ingredients for the dressing and process until smooth.
  2. One two plates; divide all of the salad ingredients and top with dressing.
Notes
Calories per plate including the dressing: 299, Fat: 2.7, Cholesterol: 65, Sodium: 706, Potassium: 591, Carbs: 41, Fiber: 19.2, Sugar: 12.6, Protein: 31
Nutrition Information
Serving size: 1 Big Plate & ½ the dressing
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/02/17/polynesian-salad-sundaysupper/