Thai Spicy Mango Chicken Salad Bowls

Thai · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 1 lb boneless chicken breasts
• 2 large ripe mangoes
• 1 red bell pepper
• 1/2 cup fresh cilantro
• 3 green onions
• 1 lime
• 2 tbsp soy sauce
• 1 tbsp honey or agave syrup
• 1 tsp chili flakes
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Cook the chicken breasts in a skillet with 1 tbsp olive oil over medium heat until fully cooked, about 8-10 minutes. Let rest and then shred or dice into strips.
2. While the chicken cooks, peel and slice mangoes into thin strips, dice the red bell pepper, and chop cilantro and green onions.
3. In a small bowl, whisk together soy sauce, honey, chili flakes, juice of half the lime, and a pinch of salt to make the dressing.
4. In a large bowl, combine shredded chicken, mango slices, bell pepper, cilantro, and green onions. Pour the dressing over the mixture and toss gently to combine.
5. Divide the mixture into four bowls. Squeeze fresh lime juice over each and garnish with extra cilantro and green onions if desired.
6. Serve immediately or chilled for a refreshing, spicy mango chicken salad bowl.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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