Mango chicken salad with cashews and basil

Paleo, Gluten Free, Dairy Free, Soy Free

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.

Ingredients

  • 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.


Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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

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). Not a significant source of trans fat. Contains: tree nuts, fish

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