| 12 | 25 | 269 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 4 |
| 1 tsp | Canola oil |
| 454 gm | Chicken, ground, lean (or turkey) |
| 1/4 cup | Red onion (chopped) |
| 2 clove(s) | Garlic (minced) |
| 1 tsp, minced | Red Thai chili pepper (or jalapeno) |
| 2 mango | Mango (ripe but firm) |
| 1 large pepper(s) | Red bell pepper (chopped) |
| 2 tbsp | Mint, fresh (chopped) |
| 2 tbsp | Basil, fresh (chopped) |
| 2 tbsp | Lime juice (fresh) |
| 2 tsp | Soy sauce, low sodium (or fish sauce) |
| 3 cup | Lettuce, romaine (chopped) |
Warm canola oil in a nonstick skillet over medium-high heat.
Cook chicken, onion, garlic, and hot pepper, breaking up with a wooden spoon or spatula, for about 8 minutes or until no longer pink. set aside.
Peel the mangos and cut flesh from the pit. Chop into bite-size pieces and place in a large bowl.
Add the red pepper, mint, basil, and cooked chicken to the bowl with the mango.
In a small bowl, whisk together the lime juice and soy sauce. Pour over the mango-chicken mixture and toss to coat.
To serve, divide the lettuce onto plates and top with the mango chicken salad.
Quick Tips:
| Fruit | 1.1 |
| Meat | 1.3 |
| Vegetables | 1.4 |
