Thai Mango Chicken Salad (Print Version)

Juicy mango and tender chicken blend with crisp vegetables and fresh herbs in a zesty lime-chili dressing.

# What You'll 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 ounces 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 to 2 teaspoons Thai red chili, finely chopped (to taste)
19 - 1 clove garlic, minced

# How to Make It:

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 and fully cooked. Transfer to a plate, rest for 5 minutes, then slice thinly.
02 - In a small bowl, whisk lime juice, fish sauce, brown sugar, vegetable oil, chopped chili, and minced garlic until sugar dissolves and dressing is well combined.
03 - In a large bowl, combine salad greens, mango slices, cucumber, red bell pepper, red onion, carrot, cilantro, and mint.
04 - Add sliced chicken to the salad, then gently toss with the lime-chili dressing until evenly coated.
05 - Sprinkle roasted peanuts on top if using, and serve immediately.

# Additional Tips::

01 -
  • It comes together in 30 minutes, making it perfect for those days when you want something restaurant-quality without the planning.
  • The balance of sweet mango, spicy chili, and bright lime hits every flavor note your taste buds are craving.
  • It's naturally gluten-free and dairy-free, so it works for just about anyone at the table.
02 -
  • Don't skip the resting step for the chicken—it's the difference between meat that's juicy and meat that's dry and stringy.
  • If you make the salad ahead, keep the dressing separate until you're ready to serve, otherwise the greens will wilt and the mango will get mushy.
03 -
  • Slice your chicken against the grain—you'll know you're doing it right when the slices look tender and break apart easily.
  • Keep your ingredients cold until the last moment, and serve the salad on chilled plates if you can; the temperature contrast makes every bite feel refreshing.
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