Servings: 4-6 | Time: 35-40 minutes

Ingredients

  • Chicken:
  • 2 lbs zabiha halal chicken tenders
  • 1/2 cup Thai sweet chili sauce
  • 1/2 cup Sriracha mayo (adjust for spice)
  • 1/4 cup oil
  • garlic salt, to taste
  • Salad:
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 2 cups chopped romaine or mixed greens
  • 1 cup shredded carrots
  • 1-2 ripe mangoes, thinly sliced
  • 1/2 cup fresh cilantro leaves (optional)
  • Toppings:
  • 1/4 cup roasted sunflower seeds
  • 1/3 cup crispy quinoa or roasted peanuts
  • 1 teaspoon sesame seeds
  • Thai Sweet Chili Vinaigrette:
  • 1/4 cup Thai sweet chili sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 garlic clove, finely grated
  • 1/4 teaspoon crushed red chili

Directions

Preheat oven to 350°F.

Step 2

In a mixing bowl, combine Thai sweet chili sauce, Sriracha mayo, oil, and garlic salt. Add the chicken tenders, coating them evenly.

Step 3

Arrange the chicken on a lined baking sheet and bake for 20 minutes, or until the juices run clear. Avoid overbaking to keep the chicken tender. Let it rest for 5 minutes, then slice thinly.

Step 4

In a large serving bowl or platter, combine the shredded cabbages, greens, and carrots. Layer with mango slices and cilantro.

Step 5

Prepare the vinaigrette by whisking together Thai chili sauce, rice vinegar, lime juice, sesame oil, honey, garlic, and crushed red chili until smooth. Adjust the seasoning to your taste.

Step 6

Drizzle with Thai sweet chili vinaigrette just before serving.

Notes:

For a smoky twist, grill the chicken instead of baking. Fresh mango adds the perfect touch of sweetness. Use extra slices if you love the contrast of sweet and spicy.