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Mango Chicken Salad

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"We know, we know—there's pasta in our salad. But it's awesome; trust us. Cade swears the best mangoes come from Brazil; and this salad has an awesome tropical, Asian, and Italian flair so it's a little bit of everything from everywhere. Not only is it great as a salad, but we often throw some tortillas on the plate and make it a wrap, too!"

List of Ingredients

â—¦  1 ½ cups light coconut milk, divided
â—¦  â…“ cup lime juice, divided
â—¦  ¼ cup plus 2 tablespoons reduced-sodium soy sauce, divided
â—¦  2 boneless, skinless chicken breasts
â—¦  2 tablespoons peanut butter
â—¦  2 tablespoons honey
â—¦  2 cups chopped Napa cabbage
â—¦  2 cups chopped romaine lettuce
â—¦  1 cup peeled and chopped jicama
â—¦  1 cup peeled and chopped mango
â—¦  1 ½ cups chopped seedless cucumber
â—¦  1 red bell pepper, chopped
â—¦  ½ cup chopped strawberries
â—¦  ½ cup peeled and chopped oranges
â—¦  ¼ cup chopped red onion
â—¦  ¼ cup chopped cilantro
â—¦  1 ½ cups cooked angel hair pasta, prepared according to package directions
â—¦  ¼ cup slivered almonds, toasted
â—¦  1 tablespoon chia seeds


Recipe

To a large Ziplock bag, add 1 cup of the coconut milk, 3 tablespoons lime juice, and 2 tablespoons soy sauce. Add the chicken, seal the bag, and shake gently to coat the chicken. Marinate in the refrigerator for at least one hour and up to six hours.

In a small Mason jar, add the remaining ½ cup coconut milk, lime juice, soy sauce, peanut butter, and honey. Screw on the lid and shake to combine. Store in the fridge.

Heat a grill pan over medium heat and brush with a small amount of olive oil. Remove chicken from the marinade, discarding the marinade, and grill until cooked through, about 12 to 15 minutes, turning once. Let cool slightly, chop, and then set aside.

In a large bowl, combine the cabbage, romaine, jicama, mango, cucumber, bell pepper, strawberries, oranges, red onion, cilantro, pasta, and chopped chicken.

Pour reserved dressing from the Mason jar over the salad and toss to coat. Sprinkle with the almonds and chia seeds.
Serve immediately.

Serves 6