Ingredients :
Sweet
Chili Dressing:
·
1
Tablespoon ginger, minced
·
1/4 cup
freshly squeezed lime juice
·
2
cloves garlic, minced
·
1
Tablespoon sambal oelek chili paste, or 2 Teaspoons chili flakes for paleo
·
2–4
Tablespoons maple syrup, to your taste
·
1/4 cup
coconut aminos, gluten free soy sauce, or tamari
·
1/3 cup
avocado oil
Marinated
Chicken:
·
1 pound
boneless, skinless chicken thighs, about 4
·
1/4 cup
sweet chili dressing, from the above recipe
·
1
Tablespoon sambal oelek chile paste, or 1 Teaspoon chili flakes for paleo
·
1
Tablespoon maple syrup
Salad
Ingredients:
·
1–2
heads romaine, washed and chopped, about 12 cups
·
1 red
bell pepper, stemmed, seeded, and thinly sliced, 8 ounces
·
3
Champagne mangoes, 1 1/2 pounds, peeled and thinly sliced/cubed
·
1/2
small red onion, thinly sliced, 4 ounces
·
1/2 cup
chopped fresh cilantro
·
1 ripe
avocado, sliced
·
1 lime,
cut into wedges for serving
INSTRUCTIONS
Add all
the ingredients for the sweet chili dressing to a blender, and blend until
smooth. Pour out 1/4 cup of the dressing to add to the chicken marinade. Then
refrigerate the remaining dressing for up to 4 days, you should have about 1
cup remaining.
Mix
together the chicken with all the marinade ingredients, then refrigerate for at
least 1 hour, but 8+ hours is better for flavor
When
the chicken is done marinating, preheat the grill over medium high heat until
it reaches a temperature between 350º-400ºF.
While
the grill heats, prepare all the salad ingredients and place them in a large
serving bowl.
When
the grill is ready, cook the chicken for 6-8 minutes or until it loosens from
the grill. Turn the chicken and cook for another 4-5 minutes, or until the chicken
is done and no longer pink in the center.
The
cooking time will vary depending on the size of your chicken thighs.
Let the
chicken cool for a few minutes before slicing/cubing it up for the salad.
Top the
salad with the chicken, and serve it along with the dressing.