Vibrant Thai-Inspired Chicken Salad with Mango and Crunchy Veggies

Ingredients

- 1 pound boneless, skinless chicken breasts
- 1 teaspoon olive oil
- Salt and pepper to taste
- 2 cups Romaine lettuce, chopped
- 1 cup napa cabbage, thinly sliced
- 1 red bell pepper, julienned
- 1 mango, peeled, pitted, and diced
- 1 English cucumber, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, torn
- 1/4 cup roasted peanuts, roughly chopped
- 1 cup bean sprouts
- 1 cup snap peas, trimmed and halved
- 1 large carrot, julienned
- 1/2 cup water chestnuts, sliced

Instructions

1. Prepare the Chicken:
- Heat 1 teaspoon of olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper on both sides.
- Place chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.

2. Prepare Vegetables and Herbs:
- In a large mixing bowl, combine the chopped romaine lettuce, sliced napa cabbage, julienned bell pepper, diced mango, sliced cucumber, and green onions.
- Add chopped cilantro and torn mint leaves to the bowl.

3. Add Protein and Crunch:
- Slice the cooked chicken into thin strips and add to the vegetable and herb mixture in the bowl.
- Incorporate the roasted peanuts, bean sprouts, snap peas, julienned carrots, and sliced water chestnuts.

4. Toss and Serve:
- Gently toss all ingredients together until evenly mixed.
- Serve the salad immediately in individual bowls or on a platter for a family-style meal.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT15M
15 minutes

- Resting Time: PT5M
5 minutes

Total Time

- PT35M
35 minutes

Type of Dish

Lunch

Keywords

Thai salad, Chicken salad, Healthy lunch, Mango salad, Crunchy vegetables, Fresh herbs, Stove-top recipe, Quick salad, Summer salad, Meal prep

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 850

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