Thai Mango Chicken Salad

Name: Thai Mango Chicken Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g Chicken breast; 5 cup Water; 1 tsp Salt; 2 tbsp Extra Virgin Olive Oil; 2 tsp Chilli Garlic Sauce; 2 tbsp Lime Juice; 1 clove garlic (minced); 1 tbsp Fish Sauce; 0.5 tbsp Sugar; 1 tsp Red Chilli Flakes; 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); 1 cup Pistachios; 0.5 cup fresh Cilantro/Coriander leaves (chopped); 2 tbsp Basil Leaves (finely chopped); 150 g Lettuce leaves (roughly diced)

by Leena Kohli (@leenakohli)

5.0

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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, this salad is certain to be a crowd-pleaser.

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)

Method

Boil Chicken

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.

Prepare Dressing

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.

Assemble Salad

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.

For Serving

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.