There are two things I used to HATE: salads and kids. And here I am, 9 months pregnant… craving salads every day. It’s all I want Who am I? If people think other people can’t change, they’re wrong. I’m lettuce proof of that. But what I’ve really found out over the years is that salads need a lot of dressing. This isn’t just showing up at Grandma’s house…this is showing up for the PROM. Did this analogy make sense? You need the makeup, the hair, the jewelry, the dress, the shoes…you need everything. And that’s exactly what a salad needs – it needs to be decorated with flavor accents, crunchy pieces and lots of ingredients. Is it more work than some stupid lettuce leaves on a plate? Absolutely. But it’s worth it. Trust me. I would never lie to you
Speaking of not lying… as I write this post right now, while sitting on the couch with a pillow on my lap and the computer on my pillow, my computer keeps moving as our girl in my belly kicks away. Being pregnant is insane. It still blows my mind that at 36 weeks I have a full sized tiny human who could live on the outside world. She could literally come any day now. I told my husband that we should install the car seat in case she decides to come early. He told me he’ll just install it once I go into labour. Um, hard stop, no. I need a little more preparation than that. By the way, she’s entered my body, she’ll be working her way out in no time. And I’ve seen him put things together… it may take a while for his anger to build up. Brian doesn’t get angry about anything…until you ask him to install something.
But I really think I’m ready! I mean… as ready as possible to have your first child and turn your life completely upside down. But I have all that postpartum stuff, a ton of frozen food, a really great support network, her nursery is ready, her bassinet is by our bed, and Amazon delivers same day since there’s a facility nearby. I really have no idea what else I need other than her being OUTSIDE ME. I will scream with joy when I go into labor. I’m sure those screams will change over time, but with every contraction I’ll remind myself that I’m one step closer to not being pregnant and finally meeting her. But enough about pregnancy, I’m sure you’re over it, let’s see how to make the most delicious, refreshing and flavorful summer salad. Oh yeah, if you don’t like spices, maybe tone it down with the red pepper flakes and Fresno peppers. I like it when my face feels like it’s on fire when I eat. Wolverine for punishment around here. That’s why I decided to get pregnant.
Thai Chicken Mango Salad
- Preparation time: 3 hours
- Cooking time: 15 minutes
- Total time: 3 hours 15 minutes
- Yield: 6–8th portions 1x
For the marinated chicken
- 1/3 cup Coconut Amino Acids
- juice from 2 Lemons
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons honey
- 3 Garlic cloves, chopped
- 1 tablespoon red pepper flakes
- 1/3 cup coriander, chopped
- Salt and pepper to taste
- 2 Pound chicken breast, pounded
For the vinaigrette
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- juice from 1/2 a lime
- 1 Garlic clove, chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons water
For the salad
- 1 Head of butter lettuce, cut into small pieces
- 4 oz Protein Greens Mix (pea leaves, baby spinach, baby bok choy, baby kale)
- 2 yellow mangoes, thinly sliced
- 1 Avocado, thinly sliced
- 2 Mini cucumbers, thinly sliced
- 2 Fresno peppers, thinly sliced
- 1/4 cup roasted and salted peanuts (or other nuts of your choice)
- 3 tablespoons Mint leaves, torn
- 3 tablespoons basil leaves, torn
- 2 Spring onions, thinly sliced
- Put all the ingredients for the marinade in a bowl and whisk together.
- Pound the chicken flat, then place in a large plastic bag and pour over the marinade. Place in the fridge to marinate overnight or at least up to 3 hours before cooking.
- Put all the ingredients for the vinaigrette in a jar, seal and shake. Set aside for later.
- Heat and grease grill or grill pan. Remove chicken from marinade and discard marinade. Place on a hot grill pan, sprinkle with salt, cook 5-7 minutes per side, until grill marks are visible and the chicken has reached an internal temperature of 165 degrees F. Slice
- Put all the ingredients for the salad in a large bowl. Add chicken and pour desired amount of vinaigrette over top (a little goes a long way). Toss to coat all the salad ingredients, then eat them up!
What I used to make this recipe:
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You may also like:
Strawberry Summer Salad
Asian cucumber salad
Marinated Grilled Chicken with Mango Salsa
Thai Peanut Steak Salad
Thai Peanut Buddha Bowls
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