Thai Chicken Mango Salad
There are two things I used to HATE: salads and children. And here are I am, 9 months pregnant…and craving salads every day. It’s all I want. Who am I? If people think other people can’t change…they are wrong. I am salad proof of that. But what I’ve really figured out over the years is that salads need a lot of dressing up. This isn’t just showing up to grandma’s house…this is showing up for the PROM. Did that analogy make sense? You need the makeup, the hair, the jewelry, the dress, the shoes…you need it all. And that’s exactly what a salad needs – it needs to be decorated with pops of flavor, crunchy bits, and a whole lots of ingredients. Is it more work than some stupid lettuce leaves on a plate? Absolutely. But it’s worth it. Trust me. I would never lie to you.
Speaking of not lying…as I currently type this post up, while I sit on the couch with a pillow on my lap and the computer on top of my pillow, my computer continues to move as our girl kicks away in my belly. Being pregnant is insane. It still blows my mind that at 36 weeks, I have a full size little human who could live on the outside world. She could literally come any day now. I told my husband that we should install the carseat in case she decides to come early. He told me that he will just install it once I go into labor. Um, hard stop, no. I need a tad more preparedness than that. By the way she’s been kicking inside my body, she’s going to kick her way out in no time flat. And I’ve seen him put things together…it can take a while as his anger amplifies. Brian gets angry at nothing…until you ask him to install something.
But I honestly think I’m ready! I mean…as ready as you can be for having your first child and your life completely flipped upside down. But I got all the postpartum stuff, a ton of freezer meals, a really great support network, her nursery is ready, her bassinet is by our bed, and Amazon has same day delivery since there is a facility nearby. I really have no idea what else I need other than for her to be OUT OF ME. I will scream out in joy when I go into labor. I’m sure those screams will change with time, but with every contraction, I will remind myself that I’m one step closer to not being pregnant and finally meeting her. But enough about pregnancy, I’m sure you’re over it, let’s get into how to make the most glorious, refreshing, spicy summer salad. Oh yeah, if you don’t like spice, maybe tone it down on the red pepper flakes and the fresno peppers. I like my face to feel like it’s on fire when eating. Glutton for punishment around here. Hence why I decided to get pregnant.
Thai Chicken Mango Salad
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6-8 servings 1x
For the marinated chicken
- 1/3 cup coconut aminos
- juice of 2 limes
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1/3 cup cilantro, chopped
- salt and pepper, to taste
- 2 pounds chicken breasts, pounded
For the vinaigrette
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- juice of 1/2 a lime
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons water
For the salad
- 1 head of butter lettuce, pulled into small pieces
- 4oz protein greens mix (sweet pea leaves, baby spinach, baby bok choy, baby kale)
- 2 yellow mangoes, thinly sliced
- 1 avocado, thinly sliced
- 2 mini cucumbers, thinly sliced
- 2 fresno peppers, thinly sliced
- 1/4 cup roasted & salted peanuts (or other nut you prefer)
- 3 tablespoons mint leaves, torn
- 3 tablespoons basil leaves, torn
- 2 green onions, thinly sliced
- Place all ingredients for the marinade in a bowl and whisk together until combined.
- Pound chicken flat then place chicken in a large plastic bag and pour the marinade on top. Place in fridge to marinate overnight, or at least for up to 3 hours before cooking.
- Place all ingredients for the vinaigrette in a jar, seal and shake. Set aside for later.
- Heat up grill or grill pan and grease. Remove chicken from marinade and discard marinade. Place on hot grill pan, sprinkle with salt, cook 5-7 minutes per side, until grill marks show up and chicken reaches an internal temperature of 165 degrees F. Slice
- Add all ingredients for the salad in a large bowl. Add chicken then pour over desired amount of vinaigrette (a little goes a long way). Toss to coat all the salad ingredients then eat up!
What I Used to Make This Recipe:
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Oh, Hi! I’m Juli.
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