Recipe Detail

Grilled Sweet Chili Chicken and Mango Salad

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  1. Sweet Chili Dressing
  2. 1 tablespoons - Ginger Minded
  3. 1/4 cups - Lime juice
  4. 2 cloves - Garlic
  5. 1 tablespoons - sambal oelek chili paste
  6. 3 tablespoons - Male syrup 2-4 tbsp depending on your taste
  7. 1/4 cups - coconut aminos, gluten free soy sauce, or tamari
  8. 1/3 cups - Avocado oil
  9. Marinated Chicken
  10. 1 tablespoons - boneless, skinless chicken thighs, about 4
  11. 1/4 cups - sweet chili dressing, from the above recipe
  12. 1 tablespoons - sambal oelek chile paste
  13. 1 tablespoons - Maple syrup
  14. Salad ingredients
  15. 1 heads - Romaine lettuce
  16. 1 - red bell pepper, stemmed, seeded, and thinly sliced, 8 ounces
  17. 3 - Champagne mangos, 1 1/2 pounds, peeled and thinly sliced/cubed
  18. 1/2 - small red onion, thinly sliced, 4 ounces
  19. 1/2 cups - chopped fresh cilantro
  20. 1 - Small avocado, sliced
  21. 1 - lime, cut into wedges for serving


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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