Name: Thai Chicken & Mango Salad with Jalapeño-Peanut Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 0.681 kg chicken breasts, boneless skinless; 1 ½ small bunches cilantro; 3 jalapeño peppers; 3 limes; 3 mangoes; ¾ cup peanuts, roasted unsalted; 3 red bell peppers; honey; natural peanut butter; soy sauce; toasted sesame oil; virgin coconut oil

Thai Chicken & Mango Salad with Jalapeño-Peanut DressingThai Chicken & Mango Salad with Jalapeño-Peanut Dressing — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

0.681 kg chicken breasts, boneless skinless

1 ½ small bunches cilantro

3 jalapeño peppers

3 limes

3 mangoes

¾ cup peanuts, roasted unsalted

3 red bell peppers

honey

natural peanut butter

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim and discard the lettuce cores; chop the lettuce into bite-sized pieces and transfer to a large bowl.

Cut the bell peppers into quarters lengthwise; remove and discard the seeds and white membranes. Medium dice the peppers and add to the bowl.

Peel the mangoes and slice the flesh away from the pit, starting with the flat sides. Medium dice the mangoes and add to the bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Measure out and chop the peanuts; add to the bowl.

Cut the jalapeños into quarters lengthwise; remove and discard the seeds and white membranes. Mince the peppers and transfer to a large bowl.

Juice the limes and add the juice to the bowl with the jalapeño.

Preheat a skillet over medium heat.

Cut the chicken into bite-sized cubes, then season with salt and pepper.

Add coconut oil to the skillet and swirl to coat the bottom.

Add the chicken to the skillet; cook until it is cooked through and golden brown; 3 to 4 minutes per side.

While the chicken cooks, prepare the dressing by adding peanut butter, soy sauce, water, honey, and sesame oil to the bowl with the jalapeño and lime juice; whisk together until smooth. If the dressing is too thick, add more water to thin it out.

Add the chicken to the salad and toss to combine.

To serve, place the salad in a bowl and drizzle with the jalapeño-peanut dressing. Enjoy!

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