Thai Chicken Salad with Mango Dressing (Paleo, Whole30, AIP)

Name: Thai Chicken Salad with Mango Dressing (Paleo, Whole30, AIP)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American, Thai
Ingredients: 1.5 lb boneless, skinless Chicken Breasts; 3 tbsp Olive Oil or Avocado Oil; 2 cloves Garlic (minced); 1 tbsp sliced fresh Ginger (or 1 tsp dried Ginger); 2 tbsp Cilantro (minced); 1 tsp dried Basil (or 1 tbsp fresh minced Basil); 1/4 tsp Sea Salt; 1 medium Red Onion; 3/4 cup Apple Cider Vinegar or White Wine Vinegar; 1 tsp Coconut or Maple Sugar (Maple Syrup or Honey is also ok - omit completely for Whole30); 1/2 tsp Sea Salt; 1 medium Sweet Potato; 2 tbsp Olive Oil or Avocado Oil; 1 cup Mango chunks (fresh, thawed from frozen, or canned); 1 tbsp Apple Cider Vinegar or White Wine Vinegar; 1/4 cup Olive Oil or Avocado Oil ((may need up to an additional 1/4 cup - see directions)); 1 tbsp Cilantro (chopped); 1 tbsp fresh Ginger (or 1 tsp dried Ginger); 1 cup Coconut Chips or unsweetened, shredded Coconut (omit for coconut-free); 1 Cucumber (thinly sliced into half moons); 8 cups Spring Lettuce Mix; 1 cup Cilantro (chopped)

Instructions

Prep:15minCook:15min

This delicious chicken salad features roasted sweet potatoes, pickled onions, toasted coconut, and herb marinated chicken. It's a Modern Market Thai Coconut Salad copycat recipe made compliant for the Paleo, Whole30, and AIP diets!

Updated at: Thu, 21 Nov 2024 12:26:16 GMT