Summer Asian Salad with Honey Chicken, Mango, and Broccolini recipe
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Ingredients
- 2 teaspoons vegetable oil 2 skinless, boneless chicken breast halves, cubed 1 tablespoon honey 1 lemon, juiced 3 tablespoons Indonesian sweet soy sauce (kecap manis) 2 tablespoons honey 2 heads bok choy, ends trimmed 1 bunch broccolini, trimmed and cut into bite-size pieces 3 ounces snow peas, ends and strings removed 2 large tomatoes, sliced 1 large mango - peeled, seeded, and sliced 1 large Hass avocado - peeled, pitted, and sliced 1 bell pepper, sliced 1 bunch mint
Nutrition Info
- 415.2 caloriescarbohydrate: 53.3 gcholesterol: 33.6 mgfat: 15.1 gfiber: 12 gprotein: 24.4 gsaturatedFat: 2.4 gservingSize: -sodium: 900.3 mgsugar: 34.3 gtransFat: : -unsaturatedFat: : -
Directions Summer Asian Salad with Honey Chicken, Mango, and Broccolini
Directions
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Heat vegetable oil in a skillet over medium heat until shimmering, about 1 minute. Add chicken and 1 tablespoon honey. Cook and stir until chicken is no longer pink in the center and juices run clear, 3 to 5 minutes. Cover and remove from heat.
Place lemon juice, soy sauce, and 2 tablespoons honey in a small bowl, whisk dressing until well combined.
Rinse bok choy, broccolini, and snow peas together in a strainer. Transfer to a microwave-safe bowl, cook in the microwave until lightly steamed, about 3 minutes. Transfer to a large salad bowl, add tomatoes, mango, avocado, bell pepper, and chicken. Pour in dressing and toss well to coat. Serve with mint.