For those of us still on the edge of winter, this recipe will add color to dreary days.
Want to see how to cut a mango? Check out this post here.
Lime juice vinaigrette for chicken salad -add a little garlic or chili flakes for kick
Colorful Mango Chicken Salad Lettuce Wraps
March 8, 2012
Category
Light Meals
Paleo Recipes (All)
This recipe works great with leftover chicken or a gluten-free store-bought roast chicken. Mangoes add a touch of sweetness, while the lime adds tangyness. Recipe makes about 8 wraps.
Notes
– Nuts are optional in this tasty lunch.
– You could also serve the chicken salad over leafy greens
– For a kick, add in ½ teaspoon of chili flakes
Ingredients
- • 2 cups shredded grilled or roast chicken
- • 1 large or 2 small ripe mangos, cut into ½” chunks
- • ⅓ cup chopped matchstick carrots
- • ⅓ cup thinly-sliced red pepper
- • ⅓ cup chopped cashews (optional)
- • ¼ cup sliced green onions
- • Juice of half a large lime (about 2 ½ Tbsp)
- • 2 Tablespoons olive oil
- • ½ teaspoon Dijon mustard
- • Salt and pepper to taste
- • Romaine or other type of lettuce
Instructions
- Clean and pat-dry lettuce leaves – 1 for each wrap
- Place first 6 ingredients in a large mixing bowl. Stir together.
- In a separate bowl, blend olive oil, lime juice, and Dijon mustard. Add to chicken mixture and stir until well combined. Taste and add salt and pepper if desired.
- To assemble the wrap, add 2 heaping tablespoons of the chicken salad to each lettuce leaf. Serve
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