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
In a blender add all the ingredients for the dressing and process until smooth.
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/