Tropical Mango Noodle Salad
This tropical noodle mango salad is quick, easy and very refreshing, which makes it perfect for summer barbecue season!
Servings: 4 -6 Servings
Equipment
Ingredients
For the dressing:
- 1 ½ tablespoons Orange Marmalade
- ¼ cup Olive Oil
- 2 Lemons juice
- 1 tablespoon Dijon Mustard
- 1 teaspoon Sriracha
- 1 teaspoon Honey
- ½ teaspoon Salt
For the salad:
- 1 package 8 ounces Green Leaf Lettuce, chopped
- 2 Mangoes peeled and diced
- 2 Cucumbers spiralized or cut into strips
- 1 Carrot spiralized or cut into strips
- 1 ½ cup poached and diced Chicken Breast
- ¼ cup chopped Peanuts
- ¼ cup fresh Cilantro
Instructions
- To make the dressing, combine all the ingredients in a mason jar and shake to combine till the dressing emulsifies. Alternatively, you can add them to a blender and blend.
- To assemble the salad, add all the ingredients to a large bowl and drizzle with the dressing. Toss well and serve immediately.
- If serving later, combine all the ingredients under salad and refrigerate. Add the dressing just before serving or the salad will become soggy.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 49g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 30mg | Sodium: 530mg | Fiber: 6g | Sugar: 39g
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