Thai Mango Chicken Salad (Print Version)

Fresh mango, tender chicken, mixed greens, and tangy lime-chili dressing combine for a vibrant Thai-inspired dish.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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

# Recipe Steps:

01 - Season chicken breasts with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until golden brown and fully cooked. Transfer to a plate and let rest for 5 minutes. Slice thinly.
02 - Whisk together lime juice, fish sauce, brown sugar, vegetable oil, chopped chili, and minced garlic in a small bowl until sugar dissolves and dressing is well combined.
03 - In a large bowl, combine mixed salad greens, mango slices, cucumber, red bell pepper, red onion, carrot, cilantro, and mint leaves.
04 - Add sliced chicken to the salad bowl and gently toss all ingredients with the lime-chili dressing until evenly coated.
05 - Sprinkle roasted peanuts over the salad if desired. Serve immediately for optimum freshness.

# Expert Suggestions:

01 -
  • The dressing hits that sweet-sour-spicy balance that makes you want to keep eating even when you're full.
  • It comes together in 30 minutes, which means weeknight dinner without the guilt of ordering takeout.
  • Perfectly refreshing on days when heavy food feels wrong but you still want something that feels special.
02 -
  • Don't dress the salad more than 15 minutes before serving, or the greens will wilt and lose their crunch.
  • The dressing ratio feels backward (fish sauce, really?) until you taste it all together—then it becomes the reason people ask for the recipe.
03 -
  • If you can't find Thai red chili, jalapeños work in a pinch, but use less because they pack more heat than you'd expect.
  • A vegetarian swap is simple: firm tofu pressed and pan-fried until crispy replaces the chicken, and soy sauce stands in for fish sauce without losing any of the depth.
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