Thai Mango Chicken Saladby Leena Kohli (@leenakohli)
A Thai Mango Chicken Salad is a refreshing and flavorful option ideal for a warm summer day. This dish brings together tender chicken, juicy mango, crisp vegetables, and a tangy cohesive dressing. Whether you're savoring it as a light lunch or dinner, or sharing it at a picnic or potluck, this salad is certain to be a crowd-pleaser.
In a pot, bring 5 cups of water to a boil, and add salt to the boiling water.
Place the chicken breasts in the boiling water and cook over medium-high heat for approx. 15-20 minutes or until fully cooked.
Remove the chicken from the water, allowing it to cool. Once cooled, shred the chicken into bite-sized pieces. Set aside.
In a small bowl, whisk together extra virgin olive oil, chilli garlic sauce, lime juice, minced garlic, fish sauce, sugar, and red chilli flakes.
Set aside the dressing for later use.
In a large mixing bowl, combine the mangoes, cherry tomatoes, cucumber, onion, bird’s eye chillies, pistachios, coriander, and basil leaves.
Add the shredded chicken to the salad ingredients.
Pour the prepared dressing over the salad ingredients and gently toss to ensure that all ingredients are well coated. Refrigerate for 15-20 minutes.
Place the roughly diced lettuce leaves on a serving platter.
Spoon the tossed mango chicken salad over the bed of lettuce.
Garnish with additional coriander and basil leaves if desired.
Serve the Thai Mango Chicken Salad immediately and enjoy!
Tips & Tricks
Taste the dressing before adding it to the salad and adjust the ingredients according to your preference for sweetness, and spiciness.
Chilling the salad is optional, it helps meld the flavours together and enhances the overall taste.
You can boil the chicken quickly by using a pressure cooker.
This recipe yields 4-5 servings, depending on portion size.
The perfect salad recipe. Spicy and sweet.