Mango Chicken Salad

Ingredients

• 2 boneless, skinless chicken breasts
• 1 1/2 Cups unsweetened light coconut milk, divided
• 1/3 Cup lime juice, divided
• 1/4 Cup plus 2 tablespoons reduced-sodium soy sauce, divided
• 2 tablespoons Peanut Butter
• 2 tablespoons Honey
• 2 cups chopped napa cabbage
• 2 Cups Chopped Romaine
• 1 Cup peeled and chopped jicama
• 1 Cup peeled and chopped mango
• 1 1/2 Cups chopped seedless cucumber
• 1 chopped red bell pepper
• 1/2 Cup Strawberries, chopped
• 1/2 Cup Peeled and Chopped Orange
• 1/4 Cup Red onion, chopped
• 1/4 Cup Cilantro, chopped
• 1 1/2 Cups Cooked Angel Hair Pasta
• 1/4 Cup slivered almonds, toasted
• 1 tablespoon chia seeds

Directions

1. Pour 1 cup coconut milk, 3 tablespoons lime juice, and 2 tablespoons soy sauce into a large zip-top bag. Massage the bag a bit so everything blends, then slide in the chicken, press it closed, and refrigerate for at least 1 hour and up to 6 hours.
2. For the dressing, put the last 1/2 cup of coconut milk in a small mason jar with the rest of the lime juice and soy sauce, plus the peanut butter and honey. Screw the lid on tightly, shake until combined, and chill it in the refrigerator.
3. Warm a grill pan over medium heat and slick it with a touch of olive oil. Take the chicken out of the marinade, lay it on the pan, and cook until no pink remains, 12-15 minutes, flipping 1 time. Let it cool a little, then cut it into pieces.
4. In a large bowl, bring together the cabbage and romaine. Add jicama, mango, cucumber, the bell pepper, strawberries, orange, red onion, cilantro, the pasta, and the chopped chicken. Pour on the dressing and toss until everything is coated. Finish with almonds and chia seeds. Serve right away as a salad, or tuck it into fresh cooked wraps or tortillas.