Caribbean Chicken Rainbow Slaw
Dinner, Lunch, Salads
SERVES:
2
2
DIFFICULTY:
Easy
Easy
PREP TIME:
5 minutes minutes
5 minutes minutes
COOK TIME:
Ingredients
- 2 cups green cabbage shredded
- 1 cup carrot shredded
- 4 spring onions finely chopped
- ¾ cup pineapple chopped (fresh or canned), OR 1 small mango, thinly sliced
- 200 g cooked chicken (can use skinless bbq chicken)
- ¼ cup slivered almonds toasted
- ¼ cup raisins
- ¼ cup fresh coriander (cilantro) finely chopped
Dressing
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp American mustard
- sea salt and ground black pepper
Method
- In a small bowl or jar, add olive oil, vinegar, mustard, salt and pepper. Mix or shake well.
- In a large bowl add all ingredients (except dressing) and toss gently
- Drizzle over dressing and mix well to coat all of the salad ingredients.
Notes
Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 528kcal | Carbohydrates: 32g | Protein: 38g | Fat: 25g | Saturated Fat: 3.3g | Sodium: 156mg | Potassium: 3297mg | Fiber: 9g | Sugar: 31g
