Mango Triple Protein Salad

Recipe

Mango Triple Protein Salad

Juicy shredded chicken soaked in its own broth, chickpeas, and nutty adlai, topped with sweet mango folded through a bright citrus-mustard dressing. Fresh, filling, and built to keep you going.

Prep 15 mins
Cook 45 mins
Serves 3
Difficulty Easy

Instructions

  1. Poach the Chicken

    Place the chicken in a pot and cover with the chicken stock. Add the dried basil, parsley, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes until fully cooked through and the liquid has reduced.

  2. Shred and Absorb

    Remove the chicken and shred using two forks. Return the shredded chicken to the pot and cook over medium heat, stirring occasionally, until the chicken soaks up most of the broth and looks glossy and well-seasoned.

  3. Make the Dressing

    In a food processor or blender, combine one mango, the lemon juice, olive oil, and Dijon mustard. Blend until smooth. Season with salt and pepper if you like.

  4. Assemble

    In a large bowl, combine the cooked adlai, chickpeas, shredded chicken, red onion, and celery. Pour the dressing over and toss to coat. Gently fold in the cubed mango last. Serve immediately or chill for 15 minutes.

Chef's Notes

The step that makes all the difference is returning the shredded chicken to its own broth. Don't skip it. That is what turns plain poached chicken into something that actually tastes like it belongs in this bowl.

Use mango that is ripe but still firm for the fold-in at the end. Overripe mango breaks apart and turns the whole bowl wet. Save the softer, sweeter mango for the dressing, where blending it smooth is the whole point. If you don't have enough mango, you can add honey if you like it sweeter.

Adlai holds its texture well, so this bowl works warm or cold. Make a bigger batch of the adlai and chicken ahead of time. The dressing keeps in the fridge for up to 3 days.

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