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.
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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!
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.
How do I make Thai Mango Chicken Salad step by step?
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.
Is Thai Mango Chicken Salad suitable for a gluten-free diet?
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.
What can I substitute for chicken in Thai Mango Chicken Salad?
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.
How should I store leftover Thai Mango Chicken Salad?
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.
What are some good side dishes to pair with Thai Mango Chicken Salad?
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.
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