Thai Mango Chicken Salad Recipe
Introduction
This Thai Mango Salad with Chicken is a refreshing and vibrant dish perfect for warm days or light meals. Combining sweet mango, tender chicken, and zesty lime dressing, it delivers a delightful balance of flavors and textures.
Ingredients
- 2 ripe mangoes, peeled and sliced
- 2 cooked chicken breasts, shredded
- 3 tablespoons fresh lime juice
- A handful of fresh herbs (such as cilantro, mint, and Thai basil), chopped
Instructions
- Step 1: In a large bowl, combine the sliced mangoes, shredded chicken, and chopped herbs.
- Step 2: Drizzle the fresh lime juice over the mixture and toss gently to coat all ingredients evenly.
- Step 3: Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
- Step 4: Serve the salad chilled as a light main dish or refreshing side.
Tips & Variations
- Add chopped peanuts or toasted cashews for extra crunch and flavor.
- Include thinly sliced red onion or chili for a bit of heat and sharpness.
- Swap chicken for grilled shrimp or tofu for a different protein option.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep any crunchy toppings separate and add just before serving. Reheat is not recommended; enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use green mango instead of ripe mango?
Yes, green mango offers a tangier and firmer texture, which adds a different but delicious flavor profile to the salad.
Is it necessary to cook the chicken before adding it to the salad?
Yes, the chicken should be cooked and shredded before mixing into the salad to ensure it is safe and fully cooked.
PrintThai Mango Chicken Salad Recipe
This Thai Mango Salad with Chicken is a vibrant, refreshing dish combining juicy mangoes, tender chicken, zesty lime juice, and fresh herbs. Perfect for a light lunch or a flavorful side, it’s easy to prepare and served chilled, showcasing the perfect balance of sweet, tangy, and savory flavors typical of Thai cuisine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Ingredients
Salad Ingredients
- 2 ripe mangoes, peeled and julienned
- 1 cup cooked chicken breast, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 small red chili, thinly sliced (optional)
Dressing
- 3 tablespoons lime juice (freshly squeezed)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 clove garlic, minced
Instructions
- Prepare the Ingredients: Peel and julienne the ripe mangoes into thin strips. Shred the cooked chicken breast into bite-sized pieces. Chop the fresh cilantro and mint leaves finely. Optionally, slice a small red chili for heat.
- Make the Dressing: In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and minced garlic until the sugar dissolves completely, creating a balanced sweet and tangy dressing.
- Toss the Salad: In a large mixing bowl, combine the shredded chicken, mango strips, chopped herbs, and sliced chili if using. Pour the dressing over the salad ingredients and gently toss to evenly coat everything without bruising the mango.
- Chill and Serve: Refrigerate the salad for at least 15 minutes before serving to let the flavors meld and to serve chilled, enhancing the refreshing taste of the dish.
Notes
- Use ripe but firm mangoes to hold their shape and provide a perfect sweet flavor.
- Adjust the chili quantity according to your preferred spice level or omit for a milder salad.
- Fish sauce can be substituted with soy sauce for a vegetarian variation, though this will change the flavor profile.
- For added crunch, toasted peanuts or cashews can be sprinkled on top just before serving.
- This salad can be made ahead and refrigerated for up to 4 hours but is best fresh.
Keywords: Thai mango salad, chicken mango salad, fresh mango salad, Thai salad recipe, healthy chicken salad
