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Tropical Chopped Chicken Salad

Prep time 4 hr 45 min
Cook time 35 min
Total time 5 hr 20 min

Prep time 4 hr 45 min
Cook time 35 min
Total time 5 hr 20 min


Serves 5

4 Skinless Chicken Breast, organic and vegetarian fed

Boathouse Farms Tropical Mango Olive Oil Vinaigrette

1 head Green Cabbage, chopped

1 red bell pepper, chopped

1 Mango, chopped

½ fresh pineapple, chopped

1 bunch cilantro, chopped

⅓ cup Green Onion, chopped


Rinse the chicken breasts and place in a large ziplock bag. Pour in enough of the Mango Vinegrette to fully cover the chicken. Place in the fridge for at least 4 hours.


Preheat oven to 350 degrees F and grease a pan with coconut oil.


Bake the marinated chicken breasts for 30 minutes until cooked through, then turn on the broiler for 3-5 minutes until deeply golden. Chop and set aside.


In a large bowl combine all of the remaining ingredients along with the chopped chicken. Drizzle a little of the mango vinaigrette and mix well.


Calories: 240
Fat: 3g
Carbohydrates: 23g
Sodium: 285mg
Fiber: 6g
Protein: 29g
Sugar: —

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