Vegan Mango Coconut Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1 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. - 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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