Vegan Mango Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp salt
- 2 bay leaves
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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