Caribbean Chicken Rainbow Slaw Lunch Print this recipe Details Serves: 2Number of ingredients: 11To prep: 5 minutesTo cook: 0 minutesDifficulty: Easy Nutrition per servingKilojoules: 1187Calories: 451Protein: 35gFat: 25gSaturated Fat: 3.4gCarbohydrates: 17.6gCarbohydrates per 100g: 4.1gFiber: 8.3gSodium: 142mgPotassium: 1127mg Ingredients 2 cups green cabbage, shredded 1 cup carrot, shredded 4 spring onion, finely chopped ¾ cup chopped pineapple (fresh or canned) OR 1 small mango, thinly sliced 200g chicken, cooked (can use skinless bbq chicken) ¼ cup slivered almonds, toasted ¼ cup finely coriander, chopped Dressing: 1 Tbsp olive oil 2 Tbsp white wine vinegar 1 tsp American mustard Twist salt & black pepper Method In a small bowl or jar, add olive oil, vinegar, mustard, salt and pepper. Mix or shake well. In a large bowl add all ingredients (except dressing) and toss gently. Drizzle over dressing and mix well to coat all of the salad ingredients.