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Grilled Sweet Chili Chicken and Mango Salad
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Main Ingredient
Chicken
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Category: Salads
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Cuisine: American
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Prep Time: 480 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: Jessica Lusby
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Posted On: Jun 24, 2023
Number of Servings:
Ingredients:
- Sweet Chili Dressing
- 1 tablespoons - Ginger Minded
- 1/4 cups - Lime juice
- 2 cloves - Garlic
- 1 tablespoons - sambal oelek chili paste
- 3 tablespoons - Male syrup 2-4 tbsp depending on your taste
- 1/4 cups - coconut aminos, gluten free soy sauce, or tamari
- 1/3 cups - Avocado oil
- Marinated Chicken
- 1 tablespoons - boneless, skinless chicken thighs, about 4
- 1/4 cups - sweet chili dressing, from the above recipe
- 1 tablespoons - sambal oelek chile paste
- 1 tablespoons - Maple syrup
- Salad ingredients
- 1 heads - Romaine lettuce
- 1 - red bell pepper, stemmed, seeded, and thinly sliced, 8 ounces
- 3 - Champagne mangos, 1 1/2 pounds, peeled and thinly sliced/cubed
- 1/2 - small red onion, thinly sliced, 4 ounces
- 1/2 cups - chopped fresh cilantro
- 1 - Small avocado, sliced
- 1 - lime, cut into wedges for serving
Directions:
Add all the ingredients for the sweet chili dressing to a blender, and blend until smooth. Pour out 1/4 cup of the dressing to add to the chicken marinade. Then refrigerate the remaining dressing for up to 4 days, you should have about 1 cup remaining.
Mix together the chicken with all the marinade ingredients, then refrigerate for at least 1 hour, but 8+ hours is better for flavor
When the chicken is done marinating, preheat the grill over medium high heat until it reaches a temperature between 350º-400ºF.
While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.
When the grill is ready, cook the chicken for 6-8 minutes or until it loosens from the grill. Turn the chicken and cook for another 4-5 minutes, or until the chicken is done and no longer pink in the center. The cooking time will vary depending on the size of your chicken thighs.
Let the chicken cool for a few minutes before slicing/cubing it up for the salad.
Top the salad with the chicken, and serve it along with the dressing.
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