Looking for a go-to salad to meal-prep and eat all week long? This Chicken and Mango Chopped Salad Whole30-approved recipe is for you! The option of using rotisserie chicken and bagged lettuce makes this as easy as ordering lunch—for half the price. Here’s the recipe, created by recipe developer Jean Choi and courtesy of Whole30.
SALAD
- 3 cups red cabbage, chopped
- 3 Persian cucumbers, chopped
- 1 red bell pepper, chopped
- 1/2 mango, chopped
- 1 cup chopped cilantro
- 1/4 cup chopped green onions
- 2.5 cups cooked chicken chopped
- 1/3 cup cashews, chopped
CILANTRO MANGO DRESSING
- 1/2 cup cilantro
- 1/2 mango
- 1/2 avocado
- 1 clove of garlic
- 1/4 cup lime juice
- 1/4 cup water plus more if needed
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
INSTRUCTIONS
1. PLACE chopped red cabbage, cucumbers, bell pepper, mango, cilantro, green onions, and chicken in a large mixing bowl.
2. MAKE the dressing by blending all the ingredients together. If the dressing is too thick, add a little bit of water at a time until it reaches your desired consistency.
3. POUR the dressing over the salad and toss to coat evenly. Taste to add more salt, if needed.
4. ADD cashews, just before serving. Enjoy!