- Add 2 tablespoons of coconut oil into a frying pan or skillet. Cook the diced chicken in the frying pan. Season with salt to taste.
- Blend the coconut cream, coconut oil, garlic, and salt and pepper to make a salad cream.
- Toss the romaine lettuce, chicken breast, and diced mango in the salad cream.
- Serving Size: 1 bowl