You Will Need:
Instructions: 1. In large bowl, combine the first six ingredients. 2. Toss with dressing. 3. Top with oranges and almonds, and serve immediately. Recipe and Pictures by Chef Elizabeth Camilo, Revisions and Nutrient Analysis by Chef Katie Reineberg
- Cilantro, 3 Tbsp, chopped
- Shredded Cabbage, 1- 10 oz bag
- Carrots, 2 cups, shredded
- Mushrooms, 1 cup, sliced
- Cucumber, 1 whole thinly sliced
- Chicken, 2 cups cooked, cut into bite size pieces
- Mandarin Oranges, 4 oz can, drained
- Almonds, 3 Tbsp, sliced
- Light Asian or Oriental-style Dressing, ½ cup
Instructions: 1. In large bowl, combine the first six ingredients. 2. Toss with dressing. 3. Top with oranges and almonds, and serve immediately. Recipe and Pictures by Chef Elizabeth Camilo, Revisions and Nutrient Analysis by Chef Katie Reineberg
