Mango Chicken Salad
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Unrated
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 servings
Mango Chicken Salad
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Chopped chicken, sweet mango and lots of vegetables are combined with a coconut milk dressing in this light and healthy Mango Chicken Salad. Serve on tortillas as a wrap, on a sandwich, or just straight from the bowl!
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Ingredients
- 1 lb boneless skinless chicken breasts
- 1 1/4 cups coconut milk divided, unsweetened, light
- 5 tablespoons lime juice divided
- 3 tablespoons soy sauce divided, reduced-sodium
- 1 tablespoon almond butter
- 1 tablespoon honey
- 2 cups Napa cabbage chopped
- 1 cup jicama peeled and chopped
- 1 cup Mango peeled and chopped
- 1 cup cucumber chopped, seedless
- 3/4 cup red bell pepper chopped
- 1/4 cup onion red, chopped
- 1/4 cup cilantro chopped
- 6 tablespoons almonds toasted, slivered
Instructions
- Place the chicken in a large ziptop bag. In a small bowl, combine 1 cup of the coconut milk, 2 tablespoons of the lime juice, and 1 tablespoon of the soy sauce. Pour the marinade over the chicken, turn to coat, then refrigerate for 1 to 4 hours.
- Heat a grill pan over medium heat. Spray with nonstick cooking spray. Drain the chicken and cook on the grill until it is no longer pink, 12-15 minutes, turning once. Let cool slightly then chop.
- In a small jar with a tight fitting lid, combine the remaining 1/4 cup coconut milk, 3 tablespoons lime juice, 2 tablespoons soy sauce, almond butter and honey. Shake well to combine.
- In a large bowl, combine the cabbage, jicama, mango, cucumber, bell pepper, red onion, cilantro and chopped chicken. Add the dressing and toss to coat. Sprinkle with the almonds.
Notes
- adapted from Better Homes and Gardens Skinny One Dish
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