Tropical Chicken Salad
This Tropical Chicken Salad is a carnival of flavors, textures, and colors, all brought together with an addictive cilantro-lime vinaigrette. It was generously shared with Hypothyroid Chef by guest contributor, Alison Marras.
Alison is the Nutritional Therapy Practitioner and Passionate Home Chef of the delicious gut-healthy food blog, FoodbyMars.com. Alison has experienced first-hand the healing power of food, using it to manage Hashimoto’s Thyroiditis and PCOS. She believes the healing journey with real food can be a stress-free lifestyle filled with joy and flavor. This recipe embodies Alison's cooking and eating philosophy perfectly.
Poached chicken is the featured protein here, which is one of our absolute faves because it’s so easy, versatile, and make-ahead friendly. It keeps well and also tastes great at any temperature — hot, warm, or even chilled. Once your chicken breasts are poached and shredded all that’s left to do is throw together the three-ingredient dressing (lime juice, olive oil, cilantro), and then drizzle it atop your other salad fixings. Delicious and refreshing!
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Thyroid-healthy Recipe Highlights:
- Chicken is a very good source of selenium, which helps to regulate the production of thyroid hormone, convert T4 to T3, and protect the thyroid from stress.
- A 3-ounce serving of chicken provides 84% RDI of the essential amino acid Tyrosine, which the thyroid gland combines with iodine to produce thyroid hormone.
- Avocado is rich in healthy fats like oleic acid, which can help reduce cholesterol. It’s also one of the few foods that helps the body produce glutathione, a super-antioxidant that can boost immune function, detoxify the liver, and help combat Hashimoto’s thyroiditis.
- Studies have shown that cilantro can help accelerate the body’s excretion of mercury and lead. Heavy metal toxicity from mercury has been linked to an increase in thyroid antibodies.
Tropical Chicken Salad
Ingredients
- 2 skinless chicken breasts
- 1 small head red leaf lettuce or similar, washed and torn
- 1 cup ripe mango, diced
- 1/4 small red onion, thinly sliced
- 1/2 ripe avocado
- 1 lime, juiced
- 3 tablespoons extra virgin olive oil
- 1 bunch of fresh cilantro
- 1/2 cup green plantain chips, homemade or bought
- 1/4 cup shredded unsweetened coconut
Instructions
- Clean chicken breasts and place in a medium saucepan. Season with kosher salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and cover. Cook for approx. 8 minutes (the internal temp. should be at least 165f degrees).
- When the chicken is done, remove from cooking liquid and place on a plate to cool slightly. With two forks, pull apart the chicken breasts to shred. Set aside.
- To make the salad dressing: Combine lime juice, oil, and finely chopped cilantro to a food processor or just shake it up in a mason jar.
- Assemble the salad by adding torn lettuce to bowls and dress with the salad dressing.
- Top with diced mango, sliced red onion, avocado slices, plantain chips, shredded coconut, and chicken. Serve!
Nutrition Facts
Calories
715.85Fat (grams)
44.05Sat. Fat (grams)
11.73Carbs (grams)
43.41Fiber (grams)
8.61Net carbs
34.80Sugar (grams)
19.44Protein (grams)
41.57Sodium (milligrams)
184.87Cholesterol (grams)
102.00
