Black Pepper Free Mango Coconut Chicken Salad

Total time50 min

Prep time20 min

Cook time20 min

Black Pepper Free Mango Coconut Chicken Salad

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
3 cups water
1 tsp salt
3 sprigs fresh thyme

For the dressing

3 tbsp full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Badia Coconut Milk - 13.5 fl oz
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1 tbsp apple cider vinegar
1 tbsp coconut aminos
1 tsp honey
¼ tsp salt

For the salad

1 large ripe mango, peeled and diced (about 1 ½ cups)
1 small head butter lettuce, leaves torn (about 6 cups)
2 medium carrots, peeled and julienned or shredded
¼ cup unsweetened shredded coconut, toasted
3 tbsp fresh cilantro leaves
2 tbsp fresh mint leaves, torn

Instructions

1
Place the chicken breasts in a medium saucepan with the water, 1 tsp salt, and thyme sprigs. Bring to a gentle simmer over medium heat, then reduce to medium-low and cook for 15–18 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes. Discard the poaching liquid and thyme. Once rested, shred or slice the chicken into bite-sized pieces.

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