Grilled Mango Chicken with Cabbage Salad Recipe

Name: Grilled Mango Chicken with Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups mango sorbet, melted; Four 6-ounce skinless, boneless chicken breasts, butterflied; 1/4 cup fresh lime juice; 2 tablespoons toasted sesame oil; 2 tablespoons soy sauce; 1 teaspoon Asian fish sauce; 3/4 pound red cabbage, cored and very thinly sliced (4 cups); 3/4 pound green cabbage, cored and very thinly sliced (4 cups); 1/2 cup chopped cilantro; 6 scallions, thinly sliced; Kosher salt; Vegetable oil, for brushing; Pepper; Dry-roasted peanuts, for serving

Servings: persons

1 1/2 cups mango sorbet, melted
Four 6-ounce skinless, boneless chicken breasts, butterflied
1/4 cup fresh lime juice
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 teaspoon Asian fish sauce
3/4 pound red cabbage, cored and very thinly sliced (4 cups)
3/4 pound green cabbage, cored and very thinly sliced (4 cups)
1/2 cup chopped cilantro
6 scallions, thinly sliced
Kosher salt
Vegetable oil, for brushing
Pepper
Dry-roasted peanuts, for serving

1
In a large, resealable plastic bag, combine 1 1/4 cups of the sorbet with the chicken and turn to coat.
2
Seal and set the bag in a large baking dish.
3
Refrigerate for at least 4 hours or overnight.
4
In a large bowl, whisk the remaining 1/4 cup of sorbet with the lime juice, sesame oil, soy sauce and fish sauce.
5
Add the red and green cabbage, cilantro and scallions, season with salt and toss well.
6
Preheat a grill pan.
7
Remove the chicken from the marinade and pat dry.
8
Brush with vegetable oil and season with salt and pepper.
9
Grill over moderately high heat, turning once, until cooked through, about 6 minutes.
10
Transfer the chicken to a carving board and let cool, about 10 minutes.
11
Cut the chicken crosswise into 1/2 -inch-thick slices.
12
Spoon the slaw onto plates, top with the chicken and peanuts and serve.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups mango sorbet, melted, Four 6-ounce skinless, boneless chicken breasts, butterflied, 1/4 cup fresh lime juice, 2 tablespoons toasted sesame oil, and more.

Yes, Grilled Mango Chicken with Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Mango Chicken with Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions