# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 10.6 oz)
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad
05 - 2 large ripe mangoes, peeled, pitted, and sliced
06 - 3.5 oz mixed salad greens (romaine, arugula, spinach)
07 - 1 small cucumber, thinly sliced
08 - 1 red bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 1 medium carrot, julienned
11 - 1/2 cup fresh cilantro leaves
12 - 1/4 cup fresh mint leaves
13 - 2 tablespoons roasted peanuts, roughly chopped (optional)
→ Lime-Chili Dressing
14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons fish sauce (or soy sauce for vegetarian)
16 - 1 tablespoon light brown sugar
17 - 1 tablespoon vegetable oil
18 - 1 to 2 teaspoons finely chopped Thai red chili (to taste)
19 - 1 clove garlic, minced
# How-To Steps:
01 - Season chicken breasts with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden and cooked through. Remove from heat, let rest for 5 minutes, then slice thinly.
02 - In a small bowl, whisk together fresh lime juice, fish sauce, light brown sugar, vegetable oil, chopped chili, and minced garlic until sugar dissolves and dressing is well combined.
03 - In a large bowl, combine mixed salad greens, sliced mangoes, cucumber, red bell pepper, red onion, julienned carrot, cilantro, and mint leaves.
04 - Add sliced chicken to the salad mixture and gently toss with the lime-chili dressing until evenly coated.
05 - Sprinkle with roasted peanuts if desired. Serve immediately for optimal freshness.
