I’m channeling #SummerVibes with this Tropical Chicken Salad just in time for CINCO DE MAYO featuring some of MY FAVES: mango, lime, cilantro, avocado, PLANTAIN CHIPS (because croutons are so OUT), and shredded coconut! SAY WHAT? on a salad… this will have you craving crunch, creaminess, and all the tartness from my lime-cilantro vinaigrette. Pair this with some Nettle Tea Mojitos and you’re SET for the holiday.
Let’s talk poached chicken, shall we? I’m a little obsessed because it takes 8 minutes to make. I repeat, 8 minutes, how perfect for a quick weekday shredded chicken?! And you can add anything you’d like to the water to jazz it up! I just did plain salt water this time around but I’m thinking of all the creative liquids and aromatics I can use in here. Not to mention all the sauces on top when it’s cooked.
The dressing is a total fave, I could eat it on everything. It’s simply just lime juice, olive oil, and cilantro – if you wanted to make it creamy, just add some avocado. OH, and these TOPPINGS! Using green plantain “chips” for the crunch in here turned out perfectly, I don’t know how I haven’t done this before! And I caught a glimpse of my shredded coconut in the midst of completely messing up my kitchen the day I made this… and salt bae’ed some of that stuff right on top, it adds a really nice touch since we’re going all tropic and such.
Tropical flavors with shredded, poached chicken swimming in a lime-cilantro vinaigrette! The textures and flavors really come to life and will have you craving salads.
- 2 skinless chicken breasts
- 1 small head red leaf lettuce (or similar), washed and torn
- 1 cup ripe mango, diced
- 1/4 small red onion, thinly sliced
- 1/2 ripe avocado
- 1 lime, juiced
- 3 Tbsp extra virgin olive oil
- 1 bunch of fresh cilantro
- 1/2 cup green plantain chips (homemade or bought)
- 1/4 cup shredded unsweetened coconut
Clean chicken breasts and place at the bottom of a pot. Season with kosher salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and cover. Cook for approx. 8 minutes (the internal temp. should at least be 165f degrees).
When the chicken is done, add it to a plate and with two forks, pull at the chicken breasts to shred. Set aside.
Make the salad dressing by combining: lime juice, oil, and finely chopped cilantro to a food processor or just shaking it in a mason jar.
Assemble the salad by adding torn lettuce to bowls and dress with the salad dressing.
Top with diced mango, sliced red onion, avocado slices, plantain chips, shredded coconut, and chicken. Serve!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!