CHICKEN MANGO KANI SALAD


Ingredients:

1 cup MAGNOLIA CREAMY CHICKEN SPREAD
1 (250 g) head iceberg lettuce, cut into 2 inch pieces or torn into bite-size pieces
1 (150 g) head red cabbage, thinly sliced
2 pc ripe mangoes, peeled and sliced into 1/2 inch cubes
10 pc crabsticks, shredded
1 (100 g) pc cucumber, sliced into thin strips
1 pc nori, cut into thin strips
1 (160 g) pack nacho chips (optional)

Procedure:

  1. In a bowl, combine creamy chicken spread, lettuce, red cabbage, mangoes, crabsticks, cucumber and half of nori. Mix well and chill for 10 to 15 minutes.
  2. Serve chilled salad with nachos on the side and some crushed pieces sprinkled on top.

Makes 5 servings.

(Yield: 5 cups /1 cup per serving)

 

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