A perfect way to make use of your chicken dinner leftovers is to use them in a unique lunch-time salad. This is a quick and easy lunch that can be prepared the night before and stored in the fridge. Furthermore, just half a mango provides almost 40 percent of a woman’s daily vitamin C requirements. Mangoes also provide a source fibre and potassium.
|Asian sesame dressing||1.5 Tbsp||22 mL|
|Iceberg lettuce||1 cup||250mL|
|Shredded carrots||½ cup||125 mL|
|Red peppers, chopped||¼ cup||60 mL|
|Sliced chicken breast||2.1 oz||60 g|
|Chopped mango||¼ cup||60 mL|
|Chopped peanuts||1 Tbsp||15 mL|
Makes 1 serving (272g / serving)
- Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
- Refrigerate until ready to pack in insulated lunch bag.
- Shake container to coat salad with dressing just before serving.
Prepared By: Jennifer Broxterman, Registered Dietitian & Shannon Smith BScH Foods & Nutrition student
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