Description
This summery and bright Mango and Watermelon Chicken Salad Recipe mixes the best of in-season fruit with the deep, soulful flavors of Thailand! Ready in 30 minutes.
Ingredients
Scale
- 1/2 pound seedless watermelon (cut into bite size cubes)
- 1 mango (peeled and diced)
- 1/2 pound boneless (skinless chicken breast)
- 1 shallot (finely chopped into strips)
- 1/4 cup fresh cilantro (finely chopped)
- a few mint leaves (hand torn (optional))
Dressing
- 1 Thai chili (finely chopped)
- 3 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1 tablespoon fish sauce
Instructions
- Put all the ingredients for the dressing into a sealable container and shake well. Set aside.
- Bring a small pot of water to boil and turn the heat off. Add chicken breast, cover and let sit for 15 minutes.
- Take chicken out and refrigerate until cold (about half an hour). Using your fingers, shred chicken into strips and transfer to a large serving bowl.
- Add mango, watermelon, shallots, cilantro and mint and toss a couple of times to mix the ingredients.
- Pour dressing over and serve.
Notes
This Mango and Watermelon Chicken Salad Recipe is:
Very low in saturated fat
Very high in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
High in vitamin B12
High in vitamin C
Mango and Watermelon Chicken Salad will keep in the fridge for 1-2 days.
To make this Mango and Watermelon Chicken Salad Recipe gluten-free, be sure to use gluten-free fish sauce.
Red Boat is pure, 100% gluten free all natural first press extra virgin Vietnamese fish sauce.
Nutrition
- Serving Size:
- Calories: 76
- Sugar: 15.7 g
- Sodium: 502.6 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 18.3 g
- Fiber: 1.7 g
- Protein: 1.6 g
- Cholesterol: 1.2 mg
