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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
15 min
Total Time
30 min
Serves
8

Ingredients

1 lb
boneless, skinless chicken breast
500 g
¼ tsp
salt
1 mL
2 cups
shredded carrot
500 mL
1
ripe mango, thinly sliced
1
red pepper, chopped
2
green onions, thinly sliced on an angle
¼ cup
chopped fresh cilantro
60 mL
16
large Boston lettuce leaves
Peanut Dressing:
¼ cup
lime juice
60 mL
2 tbsp
vegetable oil
30 mL
2 tbsp
smooth peanut butter
30 mL
2 tsp
minced ginger
10 mL
2 tsp
soy sauce
10 mL
1 tsp
Thai curry paste
5 mL

Directions

Step 1
Season chicken with salt. Cook on preheated grill at medium-high heat for 5 to 7 min. per side or until cooked through and internal temperature reaches 165°F (74°C). Cool completely. Shred chicken.
Step 2
Place chicken, carrots, mango, red pepper, green onions and cilantro in large bowl. Set aside.
Step 3
In separate bowl, whisk lime juice, oil, peanut butter, ginger, soy sauce and curry paste and until blended. Pour onto chicken mixture and toss to coat. Divide chicken salad mixture among lettuce leaves to serve.

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Nutritional Facts

Per:
Calories:
170
Fat:
7
Saturated Fat:
1
Monounsaturated Fats:
Trans:
Trans:
Carbs:
11
Fibre:
2
Sugar:
7
Sugar Alcohols:
Cholesterol:
35 mg
Protein:
16
Iron:
Sodium:
270 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: