Updated: Sep 21
A quick and healthy summer dinner, this chicken mango salad is sweet, salty, tangy, juicy, and full of exciting textures.
For the dressing/glaze combine in a bowl:
2Tbs coconut aminos/tamari/soy sauce
1Tbs apple cider vinegar
1tsp Dijon/whole grain mustard
Pre-heat oven to 350F and roast 2 chicken legs and 2 thighs seasoned until almost cooked through.
Then coat with honey soy dressing.
While the chicken is cooking prep lettuce, mango, cucumber, avocado, and fennel (optional).
Once chicken is cooked, let cool, shred in baking tray, and then throw in and combine rest of prepped salad ingredients IN THE BAKING TRAY to coat with chicken juices and dressing.
Season with salt and pepper and drizzle with olive oil and apple cider vinegar.