TOTAL TIME: 40 minutes
Serves: 2
INGREDIENTS
- 1 headbutter (Boston) lettuce
- ¼ cup cashews, roasted unsalted
- ½ lb chicken breasts, boneless skinless
- ½ small bunchcilantro
- 1jalapeño pepper
- 1lime
- 1mango
- 1red bell pepper
- coconut aminos
- honey
- natural almond butter
- toasted sesame oil
- virgin coconut oil
DIRECTIONS
- Wash and dry the fresh produce.
- Trim and discard the lettuce core; chop the lettuce into bite-sized pieces and transfer to a large bowl.
- Cut the bell pepper into quarters lengthwise; remove and discard the seeds and white membranes. Medium dice the pepper and add to the bowl.
- Peel the mango and slice the flesh away from the pit, starting with the flat sides. Medium dice the mango and add to the bowl.
- Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
- Measure out and chop the cashews; add to the bowl.
- Cut the jalapeño into quarters lengthwise; remove and discard the seeds and white membranes. Mince the pepper and transfer to a medium bowl.
- Juice the lime and add the juice to the bowl with the jalapeño.
- Preheat a skillet over medium heat.
- Cut the chicken into bite-sized cubes, then season with salt and pepper.
- Add coconut oil to the skillet and swirl to coat the bottom.
- Add the chicken to the skillet; cook until it is cooked through and golden brown; 3 to 4 minutes per side.
- While the chicken cooks, prepare the dressing by adding almond butter, coconut aminos, water, honey, and sesame oil to the bowl with the jalapeño and lime juice; whisk together until smooth. If the dressing is too thick, add more water to thin it out.
- Add the chicken to the salad and toss to combine.
- To serve, place the salad in a bowl and drizzle with the jalapeño-almond dressing. Enjoy!
RECIPE AND IMAGE CREDIT: MealLime