Ingredients
- 1/3 to 1/2 cup (60-125ml) vinaigrette dressing
- 1/2 large ripe mango, peeled and sliced into bite-size chunks
- 2 pan-roasted or grilled chicken breasts, cooled, then sliced
- 1/3 cup (40g) toasted cashews, very coarsely chopped
- 3 tablespoons freshly chopped fresh mint, cilantro, or chives
- 2 large carrots, peeled and julienned or grated coarsely
- 12 radishes, thinly sliced
- 4 cups (160g) thinly sliced or shredded cabbage
- 1/4 teaspoon red chile pepper powder
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