Pescatarian Mango Coconut Chicken Salad

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
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Chef's tip
Choose 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.
3 cups water
1 tsp salt
3 sprigs fresh thyme

For the dressing

3 tbsp full-fat coconut milk
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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