Chicken Salad with Pineapple and Mango

Serves 4 to 6

Treat yourself to this flavorful chicken and noodle salad filled with a rainbow of fruits and vegetables. For a shortcut, make this recipe with a prepared dressing, such as shiitake sesame vinaigrette.

Ingredients

3 tablespoons rice vinegar
2 tablespoons tamari, shoyu or soy sauce
2 to 3 teaspoons freshly grated ginger
2 to 4 teaspoons wasabi powder
1 tablespoon sugar
1 tablespoon sesame seeds
1/4 cup untoasted sesame or canola oil
1 cup shredded purple cabbage
5 cups chopped romaine lettuce
1 cup shredded carrots
1 cup mung bean sprouts
3/4 cup diced pineapple
1 mango, diced
2 cups shredded cooked chicken
1 cup cooked chow mein noodles

Method

In a small bowl, whisk together vinegar, tamari, ginger, wasabi powder, sugar and sesame seeds until blended. While whisking constantly, pour oil into bowl in a thin stream until well blended.

In a large bowl, combine cabbage, romaine, carrots, bean sprouts, pineapple and mango. Pour dressing over vegetable mixture and toss gently to coat. Top with chicken and noodles and serve.

Nutrition

Per serving: 280 calories (120 from fat), 14g total fat, 2g saturated fat, 40mg cholesterol, 500mg sodium, 24g total carbohydrate (4g dietary fiber, 13g sugar), 18g protein

http://wholefoodsmarket.com/recipes/2591