Thai Chicken & Mango Salad with Jalapeño-Peanut Dressing

Directions

1. Rinse and dry all produce, then set it up for quick chopping.
2. Trim the lettuce core, chop the leaves into bite-sized pieces, and place them in a large mixing bowl.
3. Seed and dice the red bell pepper; add the pieces to the bowl.
4. Peel the mango, slice off the flesh from the pit, dice it, and add to the bowl.
5. Strip cilantro leaves from the stems, mince, and stir them in with the other ingredients.
6. Coarsely chop the peanuts and scatter them into the bowl.
7. Quarter the jalapeños lengthwise, remove seeds and membranes, mince, and transfer to a separate medium bowl. Squeeze in the lime juice and whisk to combine.
8. Preheat a skillet over medium heat. Cut the chicken into bite-sized pieces and season with salt and pepper.
9. Add coconut oil to the skillet, swirl to coat, then cook the chicken until it’s cooked through and golden, about 3–4 minutes per side.
10. Meanwhile, in the jalapeño-lime bowl, whisk together peanut butter, soy sauce, water, honey, and sesame oil until smooth; loosen the dressing with a bit more water if needed.
11. Add the hot chicken to the salad and toss everything together until evenly coated with the dressing.
12. Divide the salad among bowls or plates and drizzle with any remaining dressing before serving.