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Thai-Style Chicken Salad with Mango
Ingredients
  • Chicken
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed Salt
  •  
  • Dressing
  • 3 tablespoons lime juice (2 limes)
  • 1 shallot, minced
  • 2 tablespoons fish sauce, plus extra for serving
  • 1 tablespoon packed brown sugar
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  •  
  • Salad
  • 1 mango, peeled, pitted, and cut into ¼-inch pieces
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh Thai basil
  • Salt
  • 1 head Bibb lettuce (8 ounces), leaves separated
  • 2 Thai chiles, sliced thin
  • subheading: Before You Begin:
  • We like to serve this salad in leaves of Bibb lettuce to form lettuce cups, but it can also be served on a bed of greens. Toss 6 to 8 cups of greens with 2 teaspoons of lime juice, 1 teaspoon of toasted sesame oil, 1 teaspoon of vegetable oil, and a pinch of salt before spooning the chicken on top.
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