Mango chicken salad with Asian ginger dressing
Gluten-Free, Dairy-Free, Soy-Free, Paleo
20 – 30 Minutes
Robust yet light, this paleo and gluten-free chicken salad is packed with our favorite Southeast Asian flavors.
In your bag
- 1 lime
- 2 kaffir (makrut) lime leaves
- 1 cup coconut milk
- Two 6-ounce boneless skinless chicken breasts
- Fresh ginger
- Ginger-chile dressing base (fish sauce - coconut vinegar - coconut sugar)
- 1 tablespoon sambal oelek (optional)
- 1 romaine heart
- 1 mango
- 3 ounces cherry tomatoes
- Fresh basil
- Fresh cilantro
- 3 tablespoons roasted cashews
Kaffir (makrut) limes are a knobbly variety of lime with an exceptionally fragrant leaf. Why the two names? Kaffir, an Arabic word, is a racial slur in many parts of Africa, so cooks increasingly call the limes by their Thai name, makrut, instead.
Protein: 49g (98% DV), Fiber: 11g (44% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 3g, Saturated Fat: 24g (120% DV), Cholesterol: 125mg (42% DV), Sodium: 1070mg (45% DV), Carbohydrates: 52g (17% DV), Total Sugars: 31g, Added Sugars (Coconut Sugar): 2g (4% DV).
Contains: Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.