Mango Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 boneless, skinless chicken breasts, 1½ cups unsweetened coconut milk, ⅓ cup lime juice,
¼ cup + 2 tbsps. soy sauce, 2 tbsps. peanut butter, 2 tbsps. honey, 3 cups chopped romaine,
1 cup peeled and chopped jicama (apple), 1 cup peeled and chopped mango, ½ cup chopped
strawberries, ½ cup peeled and chopped orange, ¼ cup red onion (chopped), ¼ cup cilantro
(chopped), 1½ cups cooked angel hair pasta, ¼ cup slivered almonds (toasted), 2 tbsps. pine
nuts.
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Directions: |
Directions:1. In a large ziplock bag, add 1 cup of coconut milk, 3 tbsps. lime juice, 2 tbsps. soy sauce. Squish
bag to mix contents and then add chicken and seal bag shut. Store in the fridge for 1- 6 hours.
2. In a mason jar, add remaining ½ cup coconut milk, lime juice, soy sauce, peanut butter, and honey,
place the lid on securely and shake to combine. Store in the fridge.
3. Heat a grill pan over medium heat. Drizzle with a touch of olive oil. Drain chicken and place on grill until it is no longer pink, 12-15 minutes, turning once. Let cool slightly then chop.
4. In large salad bowl, combine romaine, jicama, mango, strawberries, orange, red onion, cilantro,
pasta, and chopped chicken. Add the dressing and toss to coat. Sprinkle with almonds and pine
nuts. Serve immediately as a salad or can be inserted with wrap or tortillas. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour, 20 minutes |
Personal
Notes: |
Personal
Notes: once again, a favorite because contains my favorite fruit, mangos
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