Thai Mango Chicken Salad (Print Version)

Juicy mango and tender chicken combined with crisp veggies and fresh herbs in a tangy lime-chili dressing.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 10.6 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

# Steps to Follow:

01 - Season chicken breasts with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden and fully cooked through. Transfer to a plate and let rest for 5 minutes before slicing thinly.
02 - In a small bowl, whisk together fresh lime juice, fish sauce, light brown sugar, vegetable oil, finely chopped Thai red chili, and minced garlic until sugar dissolves and dressing is well combined.
03 - In a large bowl, combine mixed salad greens, sliced mangoes, cucumber, red bell pepper, red onion, julienned carrot, fresh cilantro, and fresh mint leaves.
04 - Add the sliced chicken to the salad mixture and gently toss everything with the lime-chili dressing until evenly coated.
05 - Sprinkle roasted peanuts on top if using. Serve immediately to enjoy freshness.

# Additional Tips::

01 -
  • This salad comes together faster than you'd think, yet tastes like you've been cooking all day.
  • The lime-chili dressing wakes up your palate in ways heavy sauces never will.
  • It's naturally gluten-free and dairy-free, so no apologies needed when friends with dietary needs show up at dinner.
02 -
  • Overcooked chicken ruins everything, so use a meat thermometer if you're nervous—165°F (74°C) is your target, and it stays juicy if you let it rest for five minutes before slicing.
  • Don't dress the salad until you're ready to eat it, otherwise the greens wilt and you've lost that essential crispness that makes this dish feel fresh rather than sad.
  • The dressing will taste shockingly different from the bottled versions in stores—trust it, this is what authentic tastes like.
03 -
  • A really sharp knife makes all the difference when slicing mango and vegetables—dull knives bruise everything and turn this bright salad into something sad looking.
  • If you're worried about the fish sauce being too funky, start with 1 tablespoon and add the rest gradually while tasting, because your palate adapts quickly once you try it balanced with the other elements.
Return