Thai Mango Chicken Salad

To make Thai Mango Chicken Salad, start by boiling 5 cups of water with salt. Cook the chicken breasts in the boiling water for 15-20 minutes until fully cooked. Once cooled, shred the chicken. In a bowl, whisk together olive oil, chilli garlic sauce, lime juice, minced garlic, fish sauce, sugar, and red chilli flakes for the dressing. In a large bowl, mix diced mangoes, halved cherry tomatoes, sliced cucumbers, red onion, chopped bird’s eye chillies, pistachios, cilantro, and basil. Add the shredded chicken and dressing, toss gently, and refrigerate for 15-20 minutes. Serve over a bed of diced lettuce.

Yes, Thai Mango Chicken Salad can be made gluten-free by ensuring that the fish sauce and chilli garlic sauce you use are gluten-free. Most brands offer gluten-free options, so check the labels. This salad is naturally gluten-free and makes for a healthy meal option.

If you're looking for a substitute for chicken in Thai Mango Chicken Salad, consider using grilled tofu or tempeh for a vegetarian option. You could also use shrimp or cooked chickpeas for added protein while keeping the dish flavorful and satisfying.

To store leftover Thai Mango Chicken Salad, place it in an airtight container and refrigerate. It should be consumed within 2-3 days for the best freshness. If you anticipate leftovers, consider storing the dressing separately to keep the salad crisp.

Thai Mango Chicken Salad pairs well with a variety of side dishes. Consider serving it with spring rolls, a light soup like Tom Yum, or a side of jasmine rice. For a refreshing drink, coconut water or Thai iced tea complements the flavors beautifully.