Thai Spicy Mango Chicken Salad Bowls
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 35 min · Chicken · dairy-free, high-protein
410 cal
35g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken breasts
- 1 large ripe mangoes
- 1 red bell pepper
- 1/4 cup fresh cilantro
- 2 green onions
- 1 lime
- 1 tbsp soy sauce
- 1/2 tbsp honey or agave syrup
- 1/2 tsp chili flakes
- 1/2 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- 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.
- While the chicken cooks, peel and slice mangoes into thin strips, dice the red bell pepper, and chop cilantro and green onions.
- 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.
- 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.
- Divide the mixture into four bowls. Squeeze fresh lime juice over each and garnish with extra cilantro and green onions if desired.
- 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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