Mango chicken salad with Asian ginger dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mango chicken salad with Asian ginger dressing

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 740 Calories/Serving

20 – 30 Minutes

Robust yet light, this paleo and gluten-free chicken salad is packed with our favorite Southeast Asian flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Chef's Tip

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.

Nutrition per serving

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the lime and poach the chicken

  • Juice half the lime. Cut half into wedges for garnish.
  • Tear the lime leaves in several places, keeping the leaves whole.
In a medium sauce pot, combine the coconut milk, lime juice, lime leaves, and 1 cup water; season with salt and sugar, if using, and bring to a boil. Carefully lower the chicken into the boiling liquid and cook until opaque and cooked through, 5 to 7 minutes. Transfer to a plate to cool, then using a fork, shred the chicken.
While the chicken cooks and cools, prepare the ginger-chile dressing and remaining salad ingredients.


Make the ginger-chile dressing

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
In a small bowl, stir together the ginger-chile dressing base, ginger, and as much sambal oelek as you like. Season to taste with salt.


Prep the remaining salad ingredients

  • Trim the root end from the romaine; coarsely chop the leaves.
  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh in two halves away from the pit. Cut each half in half lengthwise, then thinly slice crosswise.
  • Cut the cherry tomatoes in half.
  • Strip the basil and cilantro leaves from the stems.
  • Coarsely chop the cashews.


Toss the salad

In a large bowl, combine the romaine, mango, tomatoes, basil, cilantro, cashews, and chicken. Add half the ginger-chile dressing and 2 to 3 teaspoons oil and toss to coat. Season to taste with salt and more ginger-chile dressing, if needed.



Transfer the mango chicken salad to individual bowls. Serve the lime wedges and the remaining dressing on the side.

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