Thai Grilled Chicken Salad with Mango
Servings 2
Calories 184kcal
Equipment
- grill
- small bowl
- salad bowls or plates
Ingredients
- 1 chicken breast from Thai Grilled Chicken with Coconut Milk Marinade
Dressing
- 6 tablespoons fresh lemon juice
- 2 teaspoons gluten-free Thai fish sauce
- 2 tablespoons palm sugar or light brown sugar
Salad
- 1 mango peeled and thinly sliced
- Romaine or mixed greens torn
- 2 green onions thinly sliced
- 10 leaves Lemon basil or Thai basil
- toasted black sesame seeds
Instructions
- One day before, marinade the chicken according to the recipe directions. Grill the chicken and set aside any leftovers.
- Whisk together the lemon juice, Thai fish sauce, and brown sugar.
- Pile lettuce, onions, and basil in two salad bowls. Slice the leftover chicken on the diagonal and place strips on salad, then lay on mango slices. Drizzle on the dressing and sprinkle on the sesame seeds.
Nutrition
Calories: 184kcal | Carbohydrates: 31g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 565mg | Potassium: 462mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1371IU | Vitamin C: 58mg | Calcium: 20mg | Iron: 1mg