Chicken Mango Salad
Ingredients
The Chicken
-
3
tablespoons
lime juice
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
honey
-
½
teaspoon
sea salt
-
¼
teaspoon
crushed red pepper
-
16
ounces
boneless skinless chicken
The Dressing
-
¼
cup
seasoned rice vinegar
-
2
tablespoons
honey
-
1
tablespoon
fresh lime juice
-
1 ½
tablespoons
toasted sesame oil
-
¼
cup
extra virgin olive oil
-
1
teaspoon
chili powder
-
½
teaspoon
crushed red pepper
-
½
teaspoon
sea salt
The Salad
-
3
cups
thinly sliced napa cabbage
-
2
cups
chopped red cabbage
-
3
medium
carrots, shredded
-
1
medium
mango, peeled, seeded and chopped small
-
1
small
red onion, sliced thin
-
¼
cup
cilantro leaves
-
½
cup
cashews, toasted and chopped
Instructions
- Combine lime juice, olive oil, honey, sea salt, and crushed red pepper to make the marinade.
- Whisk the marinade and pour it over the chicken in a bag, allowing it to marinate for 15 minutes to 2 hours.
- Make the dressing by blending rice vinegar, lime juice, honey, sesame oil, olive oil, chili powder, crushed red pepper, and sea salt until smooth.
- Heat a grill pan, grill, or Blackstone griddle to medium-high heat.
- Drain the chicken and cook it for about 10 minutes until fully cooked, then chop it.
- In a large bowl, combine napa cabbage, red cabbage, carrots, mango, red onion, and cilantro.
- Add the chopped chicken and toss with the dressing, then top with cashews before serving.
Nutrition Facts (estimated)
Servings
6
Calories
324
Total fat
17g
Total carbohydrates
23g
Total protein
19g
Sodium
524mg
Cholesterol
48mg
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