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April 30, 2018

Thai-Style Chicken Salad with Mango (Grain-Free)

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A good chicken salad with fruits and herbs is one of my favorite things to eat during the warmer months. It pairs well with other salads for a lighter meal or spooned into lettuce cups for a quick wrap. This Thai-Style Chicken Salad with Mango is one of my go-tos!

Thai-Style Chicken Salad with Mango (Grain-Free)

You can use poached or roasted chicken for the salad, or even the leftover cooked meat when you make a pot of chicken broth.

Thai-Style Chicken Salad with Mango (Grain-Free)

I adapted this recipe from Cook’s Illustrated. That magazine has been one of my all-time favorites for over 20 years and my go-to for solid, well-tested recipes. They also have an online membership if you’d like to have all of their recipes at your fingertips instead of a physical magazine arriving each month. I’m not affiliated with them, but I do love their recipes!

Thai-Style Chicken Salad with Mango (Grain-Free)

Here are some other salads you might enjoy!
Wedge Salad with Yogurt Dressing
Peach and Arugula Salad
Blueberry, Tomato and Burrata Salad
Cobb Salad

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Thai-Style Chicken Salad with Mango – Grain-Free

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Adapted from Cook’s Illustrated

  • Author: Carrie Vitt
  • Prep Time: 15 minutes
  • Total Time: 15 minutes

Ingredients

Units

For the Dressing:

  • 3 tablespoons fresh lime juice
  • 1 shallot
  • 2 tablespoons fish sauce
  • 1 garlic clove
  • Pinch of red pepper flakes
  • 1/2 teaspoon raw honey
  • 1/2 teaspoon sesame oil

For the Chicken:

  • 4 cups of cooked shredded chicken (you can use poached chicken, rotisserie, or leftover cooked chicken from making chicken broth)

For the Salad:

  • 2 mangos, peeled, pitted and cut into bite-size pieces
  • 1/2 cup fresh mint, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup basil, chopped

Instructions

  1. Place all of the dressing ingredients in a blender and blend until smooth.
  2. Place the chicken, chopped mango, mint, cilantro and basil in a medium bowl. Pour dressing over the top and toss to coat. Serve.*
  3. *I find this salad tastes better after it sits for a while, so I prefer to make it earlier in the day, cover it and place it in the fridge for a few hours or even overnight.

Nutrition

  • Serving Size: 1

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Sides and Salads, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 3 Comments

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3 Comments

  1. Courtney Guerrieri

    May 8, 2018 at 2:35 pm

    How many does this serve?
    to Courtney Guerrieri" aria-label='Reply to this comment to Courtney Guerrieri'>Reply to this comment
    • Deliciously Organic

      May 9, 2018 at 9:37 am

      It serves 6. There seems to be a glitch with the recipe software right now, and it's not showing the serving amount. Sorry about that!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Lorraine C Knowlton

    May 8, 2018 at 5:42 pm

    I like these new ideas. Thank you. I am grain free. Nolow carb.
    to Lorraine C Knowlton" aria-label='Reply to this comment to Lorraine C Knowlton'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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