Low Iodine Mango Chicken Salad

Total time55 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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2 bay leaves

For the dressing

2 tbsp apple cider vinegar
3 tbsp olive oil
1 tsp honey
¼ tsp salt

For the salad

2 ripe mangoes, peeled and diced (about 2 cups)
1 head butter lettuce, leaves torn into bite-sized pieces
2 medium carrots, peeled and shredded
¼ cup fresh cilantro leaves
2 tbsp fresh mint leaves, roughly torn
3 scallions, green tops only, thinly sliced

Instructions

1
Place the chicken breasts in a medium saucepan and add enough cold water to cover by 1 inch. Add 1 tsp salt and the bay leaves. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 15–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and discard the bay leaves and poaching liquid. Let the chicken rest for 10 minutes, then shred or slice into bite-sized pieces.

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