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Thai Mango Chicken Salad  recipe

Thai Mango Chicken Salad

by Leena Kohli (@leenakohli)
5.0
starstarstarstarstar
From 2 ratings
Prep Time
25min
Cook Time
20min
Total Time
45min
ThaiLunchDinnerAppetiserSideMeatGluten-Free

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,...

Ingredients

4 Servings

Boil Chicken

  • 500g
    Chicken breast
  • 5cup
    Water
  • 1tsp
    Salt

For Dressing

  • 2tbsp
    Extra Virgin Olive Oil
  • 2tsp
    Chilli Garlic Sauce
  • 2tbsp
    Lime Juice
  • 1clove
    garlic (minced)
  • 1tbsp
    Fish Sauce
  • 1/2tbsp
    Sugar
  • 1tsp
    Red Chilli Flakes

For Salad

  • 2
    ripe Mangoes (diced)
  • 6
    Cherry Tomatoes (halved)
  • 2
    small Cucumbers (sliced/diced)
  • 1
    small Red Onion (sliced)
  • 2
    Bird’s Eye Chillies (deseeded and finely chopped)
  • 1cup
    Pistachios
  • 1/2cup
    fresh Cilantro/Coriander leaves (chopped)
  • 2tbsp
    Basil Leaves (finely chopped)
  • 150g
    Lettuce leaves (roughly diced)

How to make Thai Mango Chicken Salad

Boil Chicken

  1. In a pot, bring 5 cups of water to a boil, and add salt to the boiling water.

  2. Place the chicken breasts in the boiling water and cook over medium-high heat for approx. 15-20 minutes or until fully cooked.

  3. Remove the chicken from the water, allowing it to cool. Once cooled, shred the chicken into bite-sized pieces. Set aside.

Prepare Dressing

  1. In a small bowl, whisk together extra virgin olive oil, chilli garlic sauce, lime juice, minced garlic, fish sauce, sugar, and red chilli flakes.

  2. Set aside the dressing for later use.

Assemble Salad

  1. In a large mixing bowl, combine the mangoes, cherry tomatoes, cucumber, onion, bird’s eye chillies, pistachios, coriander, and basil leaves.

  2. Add the shredded chicken to the salad ingredients.

  3. Pour the prepared dressing over the salad ingredients and gently toss to ensure that all ingredients are well coated. Refrigerate for 15-20 minutes.

For Serving

  1. Place the roughly diced lettuce leaves on a serving platter.

  2. Spoon the tossed mango chicken salad over the bed of lettuce.

  3. Garnish with additional coriander and basil leaves if desired.

  4. Serve the Thai Mango Chicken Salad immediately and enjoy!

Tips & Tricks

  1. Taste the dressing before adding it to the salad and adjust the ingredients according to your preference for sweetness, and spiciness.

  2. Chilling the salad is optional, it helps meld the flavours together and enhances the overall taste.

  3. You can boil the chicken quickly by using a pressure cooker.

  4. This recipe yields 4-5 servings, depending on portion size.

Reviews

5.0
starstarstarstarstar
From 2 ratings
t

tarunk

starstarstarstarstar

The perfect salad recipe. Spicy and sweet.

o

olivia37

starstarstarstarstar

This recipe is so good. The flavours are so well balanced!

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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