Vegetarian Whole30 Citrus Mango Chopped Chicken Salad
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs 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 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp ground cumin
For the citrus vinaigrette
- 3 tbsp fresh orange juice (from about 1 orange)
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- ¼ tsp ground cumin
- ¼ tsp kosher salt
- ¼ cup extra-virgin olive oil
For the salad
- 2 romaine lettuce hearts, chopped (about 6 cups)
- 1 large ripe mango, peeled and diced (about 1.5 cups)
- 1 red bell pepper, diced
- 1 english cucumber, diced
- 4 green onions (green tops only), thinly sliced
- 1 avocado, diced
- ¼ cup fresh cilantro leaves, roughly chopped
- ¼ cup roasted, unsalted pepitas
Instructions
- 1
Pat the chicken breasts dry with paper towels. Rub all over with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp cumin.
- 2
Heat a grill pan or large skillet over medium-high heat until very hot, about 2 minutes. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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