PALEO & WHOLE30 CHICKEN MANGO SALAD

PALEO & WHOLE30 CHICKEN MANGO SALAD
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PALEO & WHOLE30 CHICKEN MANGO SALAD

PALEO & WHOLE30 MANGO CHICKEN SALAD

One of the things I love most about the Paleo and Whole30 lifestyles is the inclusion of fresh fruit.  I love mango!  It is one of those fruits that I can add to Thai and Asian dishes and get my fix of sweetness. This salad is also super easy and fast to make.  It’s filling and so healthy!

RECIPE NUTRITIONAL VALUE

 This recipe calls for ripe mango, which is super healthy.  Ripe mango helps in fighting cancer, helps to lower bad cholesterol, cleans the skin, alkalises your body, helps to make your eyes healthy, and is said to be an aphrodisiac.

RECIPE TASTE PROFILE

The predominant taste sensation in this dish is sweetness due to the mango and no sugar added jam.  If you include homemade Paleo and Whole30 sriracha, then the additional flavour sensation is spiciness and heat.

DIRTY-BIRDY WINE PARTNER (FOR THOSE FOLLOWING DIRTY-PALEO & DIRTY-WHOLE30)

When including sweetness in a savoury dish always make sure the wine is sweeter than the sweetness in the dish.  The predominant taste and flavour sensations in this dish are sweetness from the mango and jam and spiciness from the homemade sriracha.  This means that wine with sweetness is essential to create a bridge to the mango sweetness.  Mango is very sweet so think about a late harvest Riesling, Vidal, or Gewurztraminer.

  • Author: FRESHDOH
  • Prep Time: 20
  • Total Time: 20
  • Yield: 2 1x
Scale

Ingredients

1 mango, julienned

2 cups cubed white meat chicken

2 tablespoon chopped fresh basil

2 tablespoon chopped fresh mint

2 tablespoon chopped fresh cilantro

Dressing

2 tablespoons no sugar added marmalade or apricot jam

1/4 cup Coconut Aminos

Juice from 1 lime

1 teaspoon sesame oil

¼ cup unsalted cashew pieces (for garnish)

Whole30 sriracha (for garnish, optional)*

*Sriracha recipe below

Instructions

In a bowl combine mango, chicken and fresh herbs.  In another bowl combine all dressing ingredients.  Mix well.  Pour dressing over salad.  Mix together.

Garnish salad with cashew pieces. 

WHOLE30 SRIRACHA 

1 1/2 pound red jalapeno peppers, stem cut off

6 cloves garlic peeled

1/4 cup Coconut Aminos  

1 tablespoon kosher salt

1/2 cup distilled white vinegar

This condiment tastes better if left to ferment for a few days before using.  Place all ingredients except vinegar in a high-speed blender. Pulse a few times to chop, and then turn the blender on fast and blend until smooth and liquified. Pour mixture into a sterilized, large glass jar. Cover the jar with a kitchen towel.  Wrap an elastic around the mouth to secure the towel.  Place the jar in a dark closet away from the kitchen heat for between 3 to 5 days.  Stir the mixture once per day.  It will begin to bubble, which means it is fermenting.  When it bubbles add the vinegar to halt the fermentation. Transfer the mixture back to the blender and puree again until very smooth.  Pour the mixture into sterilized jars and refrigerate.  Use as needed.  Will last in the refrigerator for up to 4 months.

Notes

You can add any kind of protein you like to this salad including beef, salmon, or pork.

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