Spicy Chicken Crunch Salad: Easy Recipe

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar crunch with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

Prepare the chicken by seasoning boneless skinless chicken thighs with a spice mix of ancho chili, wahoo chili, cumin, coriander seed, tahini, and kosher salt.

Coat the chicken pieces in the spice mix on both sides and set aside.

Remove the core from the seavoy cabbage and cut it into a dice, placing it in a large bowl.

Remove the core from the redico and cut it into a dice, placing it in the bowl with the cabbage.

Dice the tricolor peppers and add them to the bowl.

Cut the onion using a mandolin for thin slices, and add to the bowl.

Trim the stems from the radishes, shave them with the mandolin, and add to the bowl.

Slice the carrots on an angle, making them a little thicker, and add to the bowl.

Remove the core from the brussel sprouts, rinse them, and slice them thinly by hand, adding to the bowl.

Place the chicken in the oven and bake for about 20 minutes until the internal temperature reaches 165°F.

Prepare the mango vinaigrette by adding 1 cup of mango puree, 2 tablespoons of Dijon mustard, 1 teaspoon of ground coriander, 1 garlic clove, 2 teaspoons of kosher salt, freshly cracked black pepper, 2 tablespoons of honey, juice of 3 limes, and juice of 1/2 lemon to a blender.

Blend the ingredients and then slowly add olive oil to emulsify the dressing, transferring it to a Mason jar.

Dress the salad starting with the seavoy cabbage, redico, shaved brussel sprouts, a handful of peppers, carrots, extra onion, radishes, diced mango, diced chicken, cilantro leaves, and pumpkin seeds.

Add about 1/4 cup of the dressing to the salad, mixing gently, and adjust with more dressing if needed.

Transfer the salad to a serving bowl, adding more chicken, mango, and red pepper on top.

Drizzle with additional dressing and garnish with cilantro and pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens