Mango chicken salad with ginger-chile dressing

Paleo, Soy Free, Gluten Free

2 Servings, 650 Calories/Serving

25 Minutes

We’ve heaped this salad with many of our favorite Southeast Asian flavors. The ginger-chile dressing packs a punch from the (optional) sambal oelek Indonesian chile paste. Chicken breasts are poached in coconut milk along with citrusy kaffir lime leaves, then shredded and tossed with sweet mango, basil, and cilantro. If that sounds like a lot, it couldn’t be easier to throw together.


  • 2 limes
  • 2 kaffir lime leaves
  • Two 6-ounce boneless skinless chicken breasts
  • 1 cup coconut milk
  • Fresh ginger
  • Ginger-chile dressing base (fish sauce - coconut vinegar - coconut sugar)
  • 1 tablespoon sambal oelek (optional)
  • 1 mango
  • ¼ pound cherry tomatoes
  • 1 romaine heart
  • Fresh basil
  • Fresh cilantro
  • 1½ ounces roasted cashews



Prep the limes and cook the chicken

  • Juice 1½ limes. Cut ½ lime into wedges.
  • Tear the kaffir lime leaves into large pieces.
  • Pat the chicken breasts dry with a paper towel.
In a pot, combine the coconut milk, lime juice, kaffir lime leaves, and 1 cup water. Season to taste with salt and, if using, sugar. Add the chicken breasts. Bring to a boil, reduce to a simmer, and cook, turning once, until the chicken is opaque and cooked through, 8 to 10 minutes. Remove the chicken from the poaching liquid and transfer to a plate to cool. While the chicken cooks, prepare the dressing and remaining salad ingredients.


Make the ginger-chile dressing

  • Peel and grate or finely chop the ginger.
In a small bowl, combine the ginger-chile dressing base with the ginger and as much sambal oelek as you like. Stir to combine and season to taste with salt, if needed.


Prep the remaining salad ingredients

  • Cut the ends from the mango and cut away the peel. Cut the fruit away from the pit. Thinly slice the fruit.
  • Cut the cherry tomatoes in half.
  • Trim the root ends from the romaine; cut the romaine crosswise into 1-inch-thick strips.
  • Strip the basil and cilantro leaves from the stems; discard the stems.
  • Using a fork or your hands, shred the chicken breasts into bite-sized pieces.
  • Coarsely chop the cashews.


Assemble the salad

In a large bowl, combine the mango, cherry tomatoes, romaine, basil, cilantro, chicken, and cashews. Add half the chile-lime dressing and 1 to 2 tablespoons oil. Toss well to coat. Season to taste with more salt and more chile-lime dressing, if needed.



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

Nutrition per serving: Calories: 650, Protein: 43 g, Total Fat: 30 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 11 g, Cholesterol: 95 mg, Carbohydrates: 58 g, Fiber: 9 g, Added Sugar: 5 g, Sodium: 1420 mg

Contains: tree nuts, fish

Similar Recipes

Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
Argentinian grilled chicken and summer vegetables with green rice
Gluten Free, Dairy Free, Soy Free