Tropical Chicken Salad with Mango Dressing
A vibrant and refreshing salad combining grilled chicken, fresh vegetables, and a creamy mango-lime dressing for a tropical flavor explosion.
Ingredients
Chicken
- 1 pound chicken breasts
- 2 tablespoons lime juice
- 1.5 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder
- 0.5 teaspoon chipotle powder
- 0.5 teaspoon red pepper flakes
Salt and pepper
- to taste salt and pepper
- 8 cups chopped romaine lettuce (2 heads, approx 470 grams)
- 2 cups cherry tomatoes, halved (300 grams)
- 1 large orange bell pepper (roughly chopped, approx 200 grams)
- 1 cup diced mango (175 grams)
- 0.5 cup macadamia nuts, roughly chopped
- 1 large avocado, sliced (150 grams)
- 0.33 cup coconut flakes
Oil for sautéing
- 0.67 cup coconut flakes (for toasted flakes)
- 0.67 cup lite coconut milk (2/3 cup, approx 160 ml)
- 1 tablespoon lime juice
- 0.25 teaspoon chipotle powder
Salt to taste
- to taste salt
Instructions
- Marinate chicken with lime juice, oil, and spices overnight or at least 2 hours.
- Grill chicken over medium-high heat for 15-20 minutes until cooked through. Rest and slice.
- Blend coconut milk, mango, lime juice, chipotle, and salt until smooth for dressing.
- Toast coconut flakes in a pan over medium-low heat until golden, about 1-2 minutes.
- Assemble salads with veggies, top with sliced chicken, toasted coconut, and drizzle with dressing.
Notes
For extra flavor, marinate chicken longer and adjust salt to taste.