Chick’n and Mango Chopped Salad
Recipe:
Chick’n and Mango Chopped Salad
Serves: 1
Prep Time: 5 minutes
Cooking: 10 minutes
Recipe By: Tanya Flink
Ingredients
1 package Abbot’s Butcher Chopped Chick’n
1 ½ cups mixed red and green cabbage, thinly sliced
½ cucumber, diced
½ red bell pepper, thinly sliced
1 small bird’s eye chili, seeds removed and thinly sliced
½ mango, diced
⅓ cup fresh Thai basil leaves (reserve some for garnish)
2 tbsp crushed peanuts
Vegan store-bought peanut dressing
Description
When it’s hot outside, there’s nothing like a refreshing Chick’n and Mango Chopped Salad to leave you feeling full yet light on your feet. The perfect summertime fuel!
Method
Cook Chick’n according to package instructions set aside to cool to room temperature.
Place all ingredients in a bowl (except dressing) and toss to coat.
Mix all ingredients together in a bowl except dressing. Chill in the fridge for 30 minutes.
Remove from fridge, add just enough dressing until evenly coated but not too wet, and serve immediately.