Summer Asian Salad with Honey Chicken, Mango, and Broccolini Recipe

Summer Asian Salad with Honey Chicken, Mango, and Broccolini Recipe

  • Chicken:
  • 2 teaspoons vegetable oil
  • 2 skinless, boneless chicken breast halves, cubed
  • 1 tablespoon honey
  • Dressing:
  • 1 lemon, juiced
  • 3 tablespoons Indonesian sweet soy sauce (kecap manis)
  • 2 tablespoons honey
  • Salad:
  • 2 heads bok choy, ends trimmed
  • 1 bunch broccolini, trimmed and cut into bite-size pieces
  • 3 ounces snow peas, ends and strings removed
  • 2 large tomatoes, sliced
  • 1 large mango – peeled, seeded, and sliced
  • 1 large Hass avocado – peeled, pitted, and sliced
  • 1 bell pepper, sliced
  • 1 bunch mint
  1. Heat vegetable oil in a skillet over medium heat until shimmering, about 1 minute. Add chicken and 1 tablespoon honey. Cook and stir until chicken is no longer pink in the center and juices run clear, 3 to 5 minutes. Cover and remove from heat.
  2. Place lemon juice, soy sauce, and 2 tablespoons honey in a small bowl; whisk dressing until well combined.
  3. Rinse bok choy, broccolini, and snow peas together in a strainer. Transfer to a microwave-safe bowl; cook in the microwave until lightly steamed, about 3 minutes. Transfer to a large salad bowl; add tomatoes, mango, avocado, bell pepper, and chicken. Pour in dressing and toss well to coat. Serve with mint.
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