Mango Chicken Salad
A few months ago we were planning dinner with our friends, Dustin and Lisa who just had twins. Going from 2 to 4 kids all in one night must be crazy but on top of it the sweet little girl had to have heart surgery. We were all so busy praying our hearts our for her only to find out that she had a few set backs like a paralyzed diaphragm. Poor Mom and Dad were busy with a newborn and two boys at home and still had to drive over a half hour every day to see their other newborn in the hospital. That’s rough. When the little lady was finally released with just a feeding tube and oxygen we high-tailed it over to their house with this mango chicken salad and soaked up every moment with them that we could.
Lisa had pointed out Taste and Tell’s Mango Chicken Salad and so while the plan was just to make it I couldn’t help but mess around with the recipe. I seriously don’t know how to leave things alone. Lisa had told me that she wanted to eat a little healthier so we also brought along Sweet Treats and More’s Chocolate Peanut Butter Bites. Which you may try to eat without the banana but I’m telling you that they are way more awesome with it.
Anyway, over the months we’ve been making the salad quite a bit (which NEVER happens in the home of a food blogger. It’s always a new recipe over here) and we’ve really honed in on what we think is the most awesome salad. We like to eat it plain or in a freshly cooked tortilla. Both ways are delicious, but the wrap is a little more filling.
I know you’re already eyeing those noodles too. Don’t worry, I used to be totally weirded (not a word, I know) out by the thought of lettuce and noodles together, but trust me on this one, you want the angel hair pasta. I don’t know why, but it really is so good. And we add a little crunchy romaine in there instead of just the cabbage. Wait, pause, before I forget let’s make sure this is very clear, Napa cabbage is not the same thing as a normal head of cabbage. It looks like romaine, standing tall, not in a ball (my gosh I’m a poet!) and it’s white and very pale yellow. I know there are a few out there who wouldn’t look at Napa at all but just go buy normal cabbage and they are different so please don’t!
Anyway, the romaine lettuce adds a little brightness to the salad, but you can always stick with just cabbage, or if you’re scared of the cabbage which I totally understand if you’ve never had Napa then you could do straight romaine, but it’s really so mild you should be fine. The jicama is another one our readers are a little afraid of but it’s almost like an apple so you totally got that. And please don’t skip the dressing. It totally makes the salad. Phew, I think that’s it! The salad is light, filling, and refreshing all at once. I mean, it should be proof positive that it’s worth it considering I hardly ever make repeat meals and we’ve had this one a ton!
- 2 boneless, skinless chicken breasts
- 1½ Cups unsweetened light coconut milk, divided
- ⅓ Cup lime juice, divided
- ¼ Cup plus 2 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons Peanut Butter
- 2 tablespoons Honey
- 2 cups chopped napa cabbage
- 2 Cups Chopped Romaine
- 1 Cup peeled and chopped jicama
- 1 Cup peeled and chopped mango
- 1½ Cups chopped seedless cucumber
- 1 chopped red bell pepper
- ½ Cup Strawberries, chopped
- ½ Cup Peeled and Chopped Orange
- ¼ Cup Red onion, chopped
- ¼ Cup Cilantro, chopped
- 1½ Cups Cooked Angel Hair Pasta
- ¼ Cup slivered almonds, toasted
- 1 tablespoon chia seeds
- In a large ziploc bag, add 1 cup of coconut milk, 3 tablespoons lime juice, and 2 tablespoons soy sauce. Squish the bag to mix the contents then add the chicken and seal the bag shut. Store in the fridge for at least 1 hour, up to 6 hours.
- In a small mason jar, add the remaining ½ cup coconut milk, lime juice, soy sauce, peanut butter, and honey, place the lid on securely and shake to combine. Store in the fridge.
- Heat a grill pan over medium heat. Drizzle with a touch of olive oil. Drain the chicken and place on the grill until it is no longer pink, 12-15 minutes, turning once. Let cool slightly then chop.
- In a large bowl, combine the cabbage,romaine, jicama, mango, cucumber, bell pepper, strawberries, orange, red onion, cilantro, pasta, and chopped chicken. Add the dressing and toss to coat. Sprinkle with the almonds and chia seeds. Serve immediately as a salad or with fresh cooked wraps or tortillas.