So before anyone starts bragging about their summer break plans, please take a minute to focus on the fact that I just started summer classes yesterday, oh and once my house sells (fingers crossed that it's soon), I will have to move in the 100+ temperatures. And while I am super nervous, I am really excited, because deep down we all know that I'm a big nerd and that I love to learn, and I can't wait to move into a new home with my dream guy! Okay, pity party over. Summer celebrations begin! Mangoes are currently in season here and are less than $1 each, so I picked up quite a few and then found some inspiration for them in this, what I like to call, Chinese chicken salad. I love the great crunch from the cashews mixed with the sweet mango! It's so light and flavorful, that there is no need for a salad dressing. As the warm chicken mixture starts to heat up the salad, it all just melts together to create an amazing summer salad.
- 2 tbsp. coconut oil, divided
- 1/2 red bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1/3 cup roasted cashews, chopped
- 1 tbsp. toasted sesame oil
- 1 large chicken breast, chopped into bite-sized pieces
- 1/2 tbsp. tamari (gluten-free soy sauce)
- pinch of red pepper flakes
- 1 ripe mango, 1/2 chopped, 1/2 sliced
- pinch of chili powder
- 1 green onion, sliced
- 2 tbsp. freshly chopped cilantro
- 4 cups butter lettuce, washed and chopped
- salt and pepper
In a large skillet, heat 1 tbsp. coconut oil over medium-high heat. Add in the bell peppers, shallot, and garlic. Saute until softened, about 4 minutes. Add in all but 2 tbsp. of the cashews, the sesame oil, the chicken, red pepper flakes, and the tamari. Stir and cook together for another 3 minutes.
In a large bowl, toss together the green onion, cilantro, and the butter lettuce. Then toss in the chopped pieces of mango, saving the slices for garnish. Once the chicken mixture is all cooked together add that into the salad bowl. Toss everything a few times to get it good and mixed.
Serve a large helping into 2 bowls and top with the mango slices, a pinch of chili powder and the remaining cashew pieces.