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Grilled Sweet Chili Chicken and Mango Salad | Get Inspired Everyday!

Grilled Sweet Chili Chicken and Mango Salad


  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
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Ingredients

Sweet Chili Dressing:

  • 1 Tablespoon ginger, minced
  • 1/4 cup freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 Tablespoon sambal oelek chili paste, or 2 Teaspoons chili flakes for paleo
  • 24 Tablespoons maple syrup, to your taste
  • 1/4 cup coconut aminos, gluten free soy sauce, or tamari
  • 1/3 cup avocado oil

Marinated Chicken:

  • 1 pound boneless, skinless chicken thighs, about 4
  • 1/4 cup sweet chili dressing, from the above recipe
  • 1 Tablespoon sambal oelek chile paste, or 1 Teaspoon chili flakes for paleo
  • 1 Tablespoon maple syrup

Salad Ingredients:

  • 12 heads romaine, washed and chopped, about 12 cups
  • 1 red bell pepper, stemmed, seeded, and thinly sliced, 8 ounces
  • 3 Champagne mangoes, 1 1/2 pounds, peeled and thinly sliced/cubed
  • 1/2 small red onion, thinly sliced, 4 ounces
  • 1/2 cup chopped fresh cilantro
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges for serving

Instructions

  1. Add all the ingredients for the sweet chili dressing to a blender, and blend until smooth. Pour out 1/4 cup of the dressing to add to the chicken marinade. Then refrigerate the remaining dressing for up to 4 days, you should have about 1 cup remaining.
  2. Mix together the chicken with all the marinade ingredients, then refrigerate for at least 1 hour, but 8+ hours is better for flavor.
  3. When the chicken is done marinating, preheat the grill over medium high heat until it reaches a temperature between 350º-400ºF.
  4. While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.
  5. When the grill is ready, cook the chicken for 6-8 minutes or until it loosens from the grill. Turn the chicken and cook for another 4-5 minutes, or until the chicken is done and no longer pink in the center. The cooking time will vary depending on the size of your chicken thighs.
  6. Let the chicken cool for a few minutes before slicing/cubing it up for the salad.
  7. Top the salad with the chicken, and serve it along with the dressing.

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