Whole 30 Whole30 Lemon-Tahini Chicken Mango Chopped Salad

Total time37 min

Prep time25 min

Cook time12 min

Whole 30 Whole30 Lemon-Tahini Chicken Mango Chopped Salad

This vibrant chopped salad is the kind of meal that makes eating clean feel genuinely exciting rather than like a compromise. Crisp romaine, juicy mango, crunchy red cabbage, cucumber, and bell pepper come together in a bowl that's as colorful as it is satisfying, topped with smoky cumin-rubbed chicken seared to a perfect 165°F. The real star is the lemon-tahini dressing — bright with fresh lemon juice and zest, balanced by apple cider vinegar, and whisked until it's silky and pourable without a drop of added sugar or anything off-plan. Tahini is naturally compliant, so you get that rich, nutty depth you'd usually have to sacrifice when store-bought dressings are loaded with sweeteners or canola oil. Fresh cilantro and mint woven through the greens give every bite an herby lift that keeps the whole bowl feeling light even with a full serving of protein. It comes together in well under 30 minutes of active cooking, and the recipe makes four generous servings — ideal for meal prep or a weeknight dinner that doesn't feel like a weeknight dinner. A handful of optional roasted almonds on top adds crunch that takes it completely over the edge.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (2 large)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tbsp olive oil
2 tbsp water
1 tsp apple cider vinegar
¼ tsp ground cumin
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped into 1-inch pieces (about 8 cups)
1 large ripe mango, peeled and diced into ½-inch cubes
1 english cucumber, diced into ½-inch pieces
2 cups red cabbage, thinly sliced
1 red bell pepper, diced
3 green onions (green tops only), thinly sliced
¼ cup fresh cilantro leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped

For serving

¼ cup roasted, salted almonds, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the olive oil, cumin, smoked paprika, salt, and black pepper. Rub the mixture evenly over both sides of each breast.
2
Heat a grill pan over medium-high heat until very hot, about 2 minutes. Place the chicken breasts on the grill pan and cook undisturbed for 5–6 minutes, until the underside is deeply golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

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