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Thai-Style Chicken Salad with Mango – Grain-Free

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Adapted from Cook’s Illustrated

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

Find it online: https://deliciouslyorganic.net/thai-chicken-salad-mango-grain-free-recipe/