Thai Mango Chicken Salad (Printer-Friendly)

A refreshing mix of mango, tender chicken, crisp vegetables, and fresh herbs dressed in tangy lime-chili.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 oz)
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad

05 - 2 large ripe mangoes, peeled, pitted, and sliced
06 - 3.5 oz mixed salad greens (romaine, arugula, spinach)
07 - 1 small cucumber, thinly sliced
08 - 1 red bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 1 medium carrot, julienned
11 - 1/2 cup fresh cilantro leaves
12 - 1/4 cup fresh mint leaves
13 - 2 tablespoons roasted peanuts, roughly chopped (optional)

→ Lime-Chili Dressing

14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons fish sauce (or soy sauce for vegetarian)
16 - 1 tablespoon light brown sugar
17 - 1 tablespoon vegetable oil
18 - 1-2 teaspoons Thai red chili, finely chopped (to taste)
19 - 1 clove garlic, minced

# How to Cook:

01 - Season chicken breasts with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat and cook chicken for 4 to 5 minutes per side until golden and fully cooked. Transfer to a plate, let rest for 5 minutes, then slice thinly.
02 - Whisk together fresh lime juice, fish sauce, light brown sugar, vegetable oil, chopped Thai red chili, and minced garlic in a small bowl until sugar dissolves and dressing is well emulsified.
03 - In a large bowl, combine mixed salad greens, mango slices, cucumber, red bell pepper, red onion, carrot, cilantro, and mint leaves.
04 - Add the sliced chicken to the salad bowl and pour the lime-chili dressing over all ingredients. Gently toss until everything is evenly coated.
05 - Optionally sprinkle with roasted peanuts for added crunch and serve immediately for optimal freshness.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you spent way more time on it.
  • That lime-chili dressing is bright enough to make even plain greens exciting, and it works on so many other dishes.
  • The combination of sweet mango, spicy chili, and fragrant herbs feels fancy but honestly just needs a knife and a bowl.
02 -
  • Let the chicken rest for at least five minutes after cooking before slicing; it keeps the meat tender and juicy instead of stringy.
  • Make the dressing separately and add it just before serving, or the herbs will wilt and the lettuce will get soggy—timing matters here.
03 -
  • If your mango is slightly underripe, give it five minutes in a hot skillet to bring out the sweetness—it sounds weird, but it works.
  • The dressing should taste a little too salty and a little too spicy on its own; once it hits the salad and mingles with everything else, it becomes perfectly balanced.
Go Back