- Prep Time
- 15 mins
- Total Time
- 30 mins
- 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
Method
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving: 2 lettuce cups
- Calories:
- 170
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 2 g
- Sugar:
- 7 g
- Cholesterol:
- 35 mg
- Protein:
- 16 g
- Sodium:
- 270 mg
