Chef Justine Kelly’s Mango Chicken Salad

Chef Justine Kelly’s Mango Chicken Salad

Elevate your traditional chicken salad with Chef Justine Kelly’s delicious recipe!


5 col

Serves: 2-4
Prep time: 15-20 minutes
Cook time: 10 minutes
Difficulty: Easy

Ingredients
1 large chicken breast
2 limes (Juice of 1 1/2 limes, cut remaining half into wedges)
2 Kaffir lime leaves, torn into large pieces (Found at Thai and/or Asian markets)
1 cup coconut milk
1 cup water
2 tablespoons grated/finely minced fresh ginger
Ginger-chile dressing base*
1 mango
1/4 pound cherry tomatoes
1 romaine heart
1/3 cup fresh basil
1/3 cup fresh cilantro
1 1/2 ounces roasted cashews
1-2 tablespoons olive oil
1 tablespoon Himalayan salt
1 tablespoon ground black pepper
Optional: 1 tablespoon sambal oelek (A spicy Southeast Asian chile sauce)
*2 tablespoons fish sauce, 2 tablespoons coconut vinegar, 2 tablespoons coconut sugar

Directions

COOK THE CHICKEN:

1. In a pot, combine coconut milk, lime juice, lime leaves and 1 cup water. Season to taste with salt

2. Pat chicken breast dry with a Bounty paper towel, then butterfly cut it in half. Add the chicken breast halves to the pot

3. Bring to a boil; reduce to a simmer, and cook, turning once, until the chicken is opaque and cooked through, 8 to 10 minutes

4. Remove the chicken from the poaching liquid and transfer to a plate to cool

Chef Tip: You can save leftover poaching liquid by freezing it in an ice cube tray then using the cubes in other recipes.

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MAKE GINGER-CHILE DRESSING:

1. In a small bowl, combine the ginger-chile dressing base with the finely ground ginger and as much sambal oelek as you like

2. Stir to combine and season to taste with salt, if needed

PREP REMAINING INGREDIENTS:

1. Remove the ends from the mango and cut away the peel. Cut the fruit away from the pit. Thinly slice the fruit. Cut the cherry tomatoes in half. Trim the root ends from the romaine; cut the romaine crosswise into 1-inch-thick strips

2. Strip the basil and cilantro leaves from the stems; discard the stems. Using a fork or your hands shred the chicken breasts into bite-sized pieces. Coarsely chop the cashews

ASSEMBLE THE SALAD:

1. In a large bowl, combine the mango, cherry tomatoes, romaine, basil, cilantro, chicken, and cashews

2. Add half the chile-lime dressing and 1 to 2 tablespoons olive oil. Toss well to coat

3. Season to taste with more salt and more chile-lime dressing, if needed. Plate and serve!

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