Trim and discard the lettuce cores; chop the lettuce into bite-sized pieces and transfer to a large bowl.
Cut the bell peppers into quarters lengthwise; remove and discard the seeds and white membranes. Medium dice the peppers and add to the bowl.
Peel the mangoes and slice the flesh away from the pit, starting with the flat sides. Medium dice the mangoes and add to the bowl.
Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
Measure out and chop the peanuts; add to the bowl.
½ cup peanuts, roasted unsalted
Cut the jalapeños into quarters lengthwise; remove and discard the seeds and white membranes. Mince the peppers and transfer to a medium bowl.
Juice the limes and add the juice to the bowl with the jalapeño.
Preheat a skillet over medium heat.
Cut the chicken into bite-sized cubes, then season with salt and pepper.
1 lb chicken breasts, boneless skinless
½ tsp salt
½ tsp black pepper
Add coconut oil to the skillet and swirl to coat the bottom.
1 tbsp virgin coconut oil
Add the chicken to the skillet; cook until it is cooked through and golden brown; 3 to 4 minutes per side.
While the chicken cooks, prepare the dressing by adding peanut butter, soy sauce, water, honey, and sesame oil to the bowl with the jalapeño and lime juice; whisk together until smooth. If the dressing is too thick, add more water to thin it out.
6 tbsp natural peanut butter
2 tbsp soy sauce
2 tbsp hot water
2 tsp honey
2 tsp toasted sesame oil
Add the chicken to the salad and toss to combine.
To serve, place the salad in a bowl and drizzle with the jalapeño-peanut dressing. Enjoy!