Mango chicken salad with Asian ginger dressing

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

One-Pan Meal

Mango chicken salad with Asian ginger dressing

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

2 Servings, 430 Calories/Serving

20 – 35 Minutes

Robust yet light, this paleo and gluten-free chicken salad is packed with our favorite sweet and spicy 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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Asian ginger dressing base (fish sauce - coconut vinegar - coconut sugar - fresh ginger)
  • 1 tablespoon sambal oelek (optional)
  • 1 organic romaine heart
  • 1 organic mango
  • 6 ounces organic cherry or grape tomatoes
  • 4 or 5 sprigs organic fresh basil

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat and two-thirds for medium.

Nutrition per serving

Calories: 430, Protein: 46g (92% DV), Fiber: 10g (40% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 125mg (42% DV), Sodium: 850mg (35% DV), Carbohydrates: 39g (13% DV), Total Sugars: 29g, 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


Cook the chicken

In a medium sauce pot, add the chicken and enough lightly salted water to cover by 2 inches, making sure the breasts are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, then using a fork, shred the chicken into ½-inch pieces.
While the chicken cooks, prepare the rest of the meal.


Make the Asian ginger dressing

In a small bowl, stir together the Asian ginger dressing base and as much sambal oelek as you like. Season to taste with salt and pepper.


Prep the remaining salad ingredients

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Cut the halves in half lengthwise, then thinly slice crosswise.
  • Cut the tomatoes in half.
  • Strip the basil leaves from the stems.


Toss the chicken salad

In a large bowl, combine the romaine, mango, tomatoes, basil, and chicken. Add half the Asian ginger dressing and 2 teaspoons [4 tsp] oil and toss to coat. Season to taste with salt, pepper, and more ginger dressing.



Transfer the mango chicken salad to individual bowls. Serve any remaining ginger dressing on the side.

Kids Can!

  • Time the chicken.
  • Strip the basil leaves.
  • Toss the chicken salad.

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