Juicy mango, tender chicken, fresh veggies, and herbs tossed in a zesty lime-chili dressing for vibrant flavor.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (10.5 oz)
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad
05 - 2 large ripe mangoes, peeled, pitted, and sliced
06 - 3.5 oz mixed salad greens (romaine, arugula, spinach)
07 - 1 small cucumber, thinly sliced
08 - 1 red bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 1 medium carrot, julienned
11 - 1/2 cup fresh cilantro leaves
12 - 1/4 cup fresh mint leaves
13 - 2 tablespoons roasted peanuts, roughly chopped (optional)
→ Lime-Chili Dressing
14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons fish sauce (or soy sauce for vegetarian)
16 - 1 tablespoon light brown sugar
17 - 1 tablespoon vegetable oil
18 - 1-2 teaspoons Thai red chili, finely chopped (to taste)
19 - 1 clove garlic, minced
# How to Make It:
01 - Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side until golden and fully cooked. Transfer to a plate and let rest for 5 minutes, then slice thinly.
02 - In a small bowl, whisk together fresh lime juice, fish sauce (or soy sauce), light brown sugar, vegetable oil, chopped Thai red chili, and minced garlic until the sugar dissolves and the dressing is fully combined.
03 - In a large bowl, combine mixed salad greens, sliced mango, cucumber, red bell pepper, red onion, julienned carrot, fresh cilantro, and mint leaves.
04 - Add the sliced chicken to the salad bowl and gently toss all ingredients with the lime-chili dressing until evenly coated.
05 - Top the salad with roasted peanuts if desired and serve immediately.
