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Mango Chicken Salad

Mango Chicken Salad
  • Category

    100 Family Favorite Easy Healthy Recipes

  • Cusine

    American

What do you need?
How to make?

Ingredients

2 boneless

1 1/2 Cups unsweetened light coconut milk

1/3 Cup lime juice

1/4 Cup plus 2 tablespoons reduced-sodium soy sauce

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

1/2 Cup Peeled and Chopped Orange

1/4 Cup Red onion

1/4 Cup Cilantro

1 1/2 Cups Cooked Angel Hair Pasta

1/4 Cup slivered almonds

1 tablespoon chia seeds

Directions

In a large ziploc bag, add 1 cup of coconut milk, 3 tablespoons lime juice, and 2 tablespoons soy sauce. Squish the bag to mix the contents then add the chicken and seal the bag shut. Store in the fridge for at least 1 hour, up to 6 hours. In a small mason jar, add the remaining 1/2 cup coconut milk, lime juice, soy sauce, peanut butter, and honey, place the lid on securely and shake to combine. Store in the fridge. Heat a grill pan over medium heat. Drizzle with a touch of olive oil. Drain the chicken and place on the grill until it is no longer pink, 12-15 minutes, turning once. Let cool slightly then chop. In a large bowl, combine the cabbage,romaine, jicama, mango, cucumber, bell pepper, strawberries, orange, red onion, cilantro, pasta, and chopped chicken. Add the dressing and toss to coat. Sprinkle with the almonds and chia seeds. Serve immediately as a salad or with fresh cooked wraps or tortillas.