Thai Chicken Salad with Mango Dressing (Paleo, Whole30, AIP)
"This delicious chicken salad features roasted sweet potatoes, pickled onions, toasted coconut, and herb marinated chicken. It's a Modern Market Thai..."
INGREDIENTS
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1.5 lb boneless, skinless Chicken Breasts
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3 tbsp Olive Oil or Avocado Oil
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2 cloves Garlic (minced)
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1 tbsp sliced fresh Ginger (or 1 tsp dried Ginger)
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2 tbsp Cilantro (minced)
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1 tsp dried Basil (or 1 tbsp fresh minced Basil)
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1/4 tsp Sea Salt
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1 medium Red Onion
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3/4 cup Apple Cider Vinegar or White Wine Vinegar
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1 tsp Coconut or Maple Sugar (Maple Syrup or Honey is also ok - omit completely for Whole30)
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1/2 tsp Sea Salt
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1 medium Sweet Potato
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2 tbsp Olive Oil or Avocado Oil
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1/4 tsp Sea Salt
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1 cup Mango chunks (fresh, thawed from frozen, or canned)
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1 tbsp Apple Cider Vinegar or White Wine Vinegar
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1/4 cup Olive Oil or Avocado Oil ((may need up to an additional 1/4 cup - see directions))
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1 tbsp Cilantro (chopped)
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1 tbsp fresh Ginger (or 1 tsp dried Ginger)
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1/2 tsp Sea Salt
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1 cup Coconut Chips or unsweetened, shredded Coconut (omit for coconut-free)
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1 Cucumber (thinly sliced into half moons)
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8 cups Spring Lettuce Mix
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1 cup Cilantro (chopped)
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