Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cooked and shredded
  • 1 large (300g) ripe mango, diced into 1/2 inch cubes
  • 4 cups (150g) shredded cabbage mix
  • 1 cup (60g) shredded carrots
  • 3 scallions (30g), thinly sliced
  • 1/2 cup (15g) fresh cilantro, chopped
  • 1/2 cup (65g) roasted salted peanuts, roughly chopped
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (21g) honey
  • 1 tsp (5g) fresh ginger, grated
  • 1 clove (3g) garlic, minced
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Dice the mango into uniform cubes. In a large mixing bowl, combine the shredded cabbage, carrots, sliced scallions, and chopped cilantro; toss lightly to aerate.
  2. If using raw chicken breast, slice thinly and sauté in a pan over medium-high heat for 3-4 minutes per side until golden and cooked through. Let rest for 2 minutes before shredding. If using rotisserie chicken, shred and add directly to the bowl.
  3. In a small bowl or mason jar, combine lime juice, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes. Whisk vigorously or shake until the honey is fully dissolved and oil is integrated.
  4. Add the chicken and diced mango to the vegetable base. Drizzle the dressing over the top and toss gently with tongs. Fold in the chopped peanuts last.