Thai Mango & Chicken Salad
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
For the chicken
  • 1 lb chicken breast or thighs
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 Tbsp sriracha
For the salad
  • 2-3 handfuls greens for each salad
  • 1 champagne (yellow) mango, sliced into cubes
  • 1 medium cucumber, sliced
  • 1 red bell pepper, de-seeded and sliced
  • ¼ red onion, diced
  • 1 cup sliced grape or cherry tomatoes
  • 1 cup shredded carrots
  • 1 avocado, sliced
For serving
  • Your favorite thai style dressing (I love the one from Yai’s thai!)
  • Optional: fried egg
  • Optional: bacon bits!
Directions
  1. First, cook the chicken. Heat a medium skillet over medium heat while you prepare the chicken, pat dry, then slice into bite-sized pieces. Add 1 tsp coconut oil to the pan, then once hot, add the ginger and garlic and stir until fragrant, about 30 seconds. Add the chicken, cook on all sides until browned (about 5-7 minutes), then stir in the sriracha.
  2. While the chicken is cooking, prepare the salads. Throw everything else in there (try and steal more mango, because it’s delicious), then once the chicken is done, top the salads off with chicken and some of your favorite thai style ‘peanut’ dressing!
  3. If you’re using the bacon and egg, cook the bacon in the pan before the chicken. Then fry and egg in there to top off the salad!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/thai-mango-chicken-salad/