Thai 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
Scale
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
Find it online: https://recipeswithria.com/thai-mango-chicken-salad-recipe/
