Chicken Mango Salad
This Grilled Chicken & Mango Salad is the perfect salad that the whole family will love! With a sweet heat dressing, this one will become a favorite!
Servings 6
Calories 324kcal
Ingredients
Chicken
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoon honey
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- 16 ounces boneless skinless chicken
Dressing
- ¼ cup seasoned rice vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 ½ tablespoons toasted sesame oil
- ¼ cup extra virgin olive oil
- 1 teaspoon chili powder
- ½ teaspoon crushed red pepper
- ½ teaspoon sea salt
Salad
- 3 cups thinly sliced napa cabbage
- 2 cups chopped red cabbage
- 3 carrots shredded
- 1 mango peeled, seeded and chopped small
- 1 small red onion sliced thin
- ¼ cup cilantro leaves
- ½ cup cashews toasted and chopped
Instructions
- To make the marinade, combine lime juice, olive oil, honey, sea salt and crushed red pepper in bowl and whisk together. Place chicken in a large plastic bag and pour marinade over. Allow to sit for 15 minutes or up to 2 hours.
- Meanwhile, make the dressing by combining rice vinegar, lime juice, honey, sesame oil, olive oil, chili powder, crushed red pepper and sea salt in a blender. Process until smooth.
- Heat a grill pan, grill, or Blackstone griddle to medium-high heat. Drain chicken and cook for 5 minutes. Turn and cook for another 5 minutes, or until chicken is no longer pink. Remove from heat and transfer to a cutting board. Chop.
- In a large bowl combine Napa cabbage, red cabbage, carrots, mango, red onion, and cilantro. Add chopped chicken and toss with the desired amount of dressing. Top with cashews and serve.
Nutrition
Calories: 324kcal | Carbohydrates: 23g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 524mg | Potassium: 669mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6165IU | Vitamin C: 39.4mg | Calcium: 51mg | Iron: 1.8mg