Cashew Chicken Mango Salad
Try this Cashew Chicken Mango Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains honey
dairy free
- 2 tablespoons extra virgin olive oil
- 1/4 cup lime juice
- 2 tablespoons honey
- salt & pepper
- extra virgin olive oil
- 1 lb chicken breasts
- 1/2 cup cashews
- 3 ataulfoâ mangoes (or 2 regular mangoes ) peeled & chopped
- 2 avocados, peeled & chopped
- 12 cups mixed lettuce
- Carbohydrate 11.2363125034944 g
- Cholesterol 72.5747792 mg
- Fat 23.2748485562635 g
- Fiber 0.584843751141011 g
- Protein 26.3447554113378 g
- Saturated Fat 5.25369751050154 g
- Serving Size 1 1 Serving (157g)
- Sodium 365.476923275476 mg
- Sugar 10.6514687523534 g
- Trans Fat 1.40356279925598 g
- Calories 356 calories
Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Remove from heat and let cool slightly, then chop into bite-sized pieces. For the Honey-Lime Vinaigrette: Combine lime juice, honey, salt, and pepper in a food processor or bowl. Stream in olive oil while processing, or slowly add while whisking. Taste and adjust seasonings if necessary. Divide lettuce between plates then top with cooked chicken, mangoes, avocados, and 2 Tablespoons cashews each. Drizzle with dressing and then serve.
