Mango Salad with Chicken + Peanut Vinaigrette
- Dairy Free
- Low Carb/Paleo
Why we love it:
- 3⁄4 pound Chicken Breast
- 1 teaspoon Kosher Salt (divided)
- 3 Tablespoons Vegetable Oil (divided)
- 1 head Butter Lettuce
- 1⁄2 head Red Cabbage
- 1⁄2 bunch Green Onion (divided)
- 1⁄3 cup Peanut Butter (creamy)
- 2 Limes (zest and juice)
- 11⁄2 Tablespoons Maple Syrup
- 2 teaspoons Chili Garlic Sauce (sambal oelek or sriracha)
- 1 teaspoon Soy Sauce
- 1 teaspoon White Sesame Seeds (black are nice too)
- 2 Carrots
- 1 Mango
Slice the chicken into thin slices and toss with a teaspoon of salt and 1 Tablespoon of oil. Heat a large heavy skillet over medium-high heat and add the chicken in 1 layer; you might do 2 batches. Cook for about 3 - 4 minutes until the pieces are lightly browned, then flip and cook through. Remove to a plate and repeat with a second batch if needed.
Meanwhile, wash and dry butter lettuce and then tear or chop into bite-sized pieces. Cut the cabbage into wedges and remove the core, then thinly slice. Combine together.
Slice the green onion and toss ½ with the lettuce and cabbage, reserve some for garnish.
To make the dressing use a small mason jar or glass bowl. Add the peanut butter, lime zest and juice, maple syrup, chili garlic sauce, soy sauce, and 1 Tablespoon of water. Put it in the microwave for about 10 - 15 seconds. Then put the lid on and shake, or use a whisk to combine. Add about 1 Tablespoon of oil at a time until you like the consistency. Add sesame seeds. Taste the dressing and if needed, add a bit of salt. Set aside.
4. CARROT + MANGO
Slice the mango by cutting off the peel, then slicing 4 large pieces off of the center pit. Dice into cubes or thin slices. Toss with lettuce.
Wash carrots and using a peeler, peel into long ribbons.
Toss lettuce with a little dressing, then divide among bowls. Top with carrots, mango and chicken. Garnish with green onion and more sesame seeds if you like the look. Serve with more dressing on the side.