Thai Chicken Mango Salad

Name: Thai Chicken Mango Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ½ lb chicken breasts; 1 tablespoon soy sauce; 1 teaspoon sriracha; 1 teaspoon ginger (grated); 1 teaspoon garlic (grated); ½ teaspoon salt; ½ teaspoon ground pepper; 1 tablespoon olive oil; 4 tablespoons peanut butter; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 1 teaspoon sesame oil; 1 teaspoon ginger (grated); 1 teaspoon garlic (grated); ½ teaspoon salt; ½ teaspoon ground pepper; 2 cups green cabbage (roughly chopped); 2 cups red cabbage (roughly chopped); 1 whole ripe mango (thinly sliced); 1 medium red bell pepper (sliced); 1 medium carrot (thinly sliced); ½ small red onion (sliced); 2 tablespoons fresh cilantro (chopped)

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This tantalizing Thai Mango Chicken Salad recipe features succulent grilled chicken paired with juicy mangoes, a medley of vibrant veggies, and a creamy, nutty dressing packed with authentic Thai flavors. You’ll love the delectable fusion of sweet, savory, and tangy goodness that awaits you with every forkful of this chicken salad with mango!

Chicken salad with mango and peanut butter dressing.

This sensational Mango Thai Chicken Salad recipe is perfect for quick and delicious meals! This salad recipe features grilled chicken marinated in a flavorful blend of soy sauce, sriracha, ginger, and garlic, adding a smoky and spicy touch. Best of all, this chicken salad with mango can be prepared in just 30 minutes, making it an ideal option for meal prep. Enjoy a taste of Thailand with this vibrant and satisfying Mango Thai Chicken Salad!

If you love Thai food, try my Thai Coconut Shrimp Curry, Thai Chicken Meatballs, Red Thai Vegan Curry or Sweet Thai Chili Chicken Stir Fry.

Why You’ll Love This Mango Chicken Salad Recipe
Chicken Mango Salad Ingredients
How To Make Thai Mango Salad
Tips To Make Thai Chicken Salad
Frequently Asked Questions
More Chicken Salad Recipes
Thai Chicken Mango Salad Recipe

Why You’ll Love This Mango Chicken Salad Recipe

It’s healthy and nutritious. Packed with lean grilled chicken, fresh fruits, and vegetables, this salad is a nutritious option that allows you to enjoy a satisfying meal without compromising your health goals.
It’s a versatile meal. Whether you’re enjoying it for lunch, dinner, or even meal prepping for the week, this salad is a versatile option that can be enjoyed on various occasions.
It’s bursting with flavor. The combination of the soy sauce, sriracha, ginger, and garlic marinade for the grilled chicken infuses it with a delicious blend of savory and spicy flavors. Adding juicy mango slices brings a natural sweetness to the salad, providing a refreshing and tropical twist, and the dressing elevates the flavors to a whole new level.

Chicken Mango Salad Ingredients

Ingredients needed for mango thai chicken salad.

For the Chicken

Chicken: use chicken breasts, chicken tenderloins or chicken thighs. Boneless, skinless chicken with excess fat removed is the healthiest option.
Soy Sauce: Use low sodium soy sauce or substitute it with tamari or liquid aminos for a gluten free option.
Sriracha: Adjust the amount of Sriracha to taste.
Aromatics: Aromatic ginger root adds a zesty and warm flavor to the marinade and dressing, while garlic brings a pungent and savory taste. Substitute with ½ teaspoon of ground ginger and ½ teaspoon of garlic powder if fresh isn’t available.
Salt: Enhances the overall flavors. Adjust according to your taste preferences.
Ground Pepper: Adds a hint of spiciness and depth to the dish. Feel free to adjust the amount based on your spice preference.
Olive Oil: Use your favorite light, neutral-flavored oil.

Ingredients needed for the peanut salad dressing.

For the Dressing

Peanut Butter: Creates a creamy and nutty base for the dressing. If you have allergies or prefer a different flavor, almond butter or tahini can be substituted.
Rice Vinegar: Provides a tangy and slightly sweet taste to the dressing. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can be used as substitutes.
Soy Sauce: Adds a salty and umami flavor to the dressing. For a gluten-free option, use tamari or coconut aminos.
Lime Juice: Gives a refreshing and citrusy kick to the dressing. You can substitute with lemon juice if lime is not available.
Honey: Balances the flavors and adds a touch of sweetness. Maple syrup or agave nectar can be used as alternatives.
Sesame Oil: Imparts a distinct nutty and toasted flavor. If you don’t have sesame oil, you can omit it or use a small amount of toasted sesame seeds as a garnish.

For the Salad

Green Cabbage: Provides a crunchy and fresh texture to the salad. You can substitute with Napa cabbage or romaine lettuce if desired.
Red Cabbage: Adds vibrant color and a slightly peppery taste. If unavailable, you can use more green cabbage or substitute it with kale.
Ripe Mango: Offers a juicy and sweet element to the salad. If mango is not available, try using ripe papaya or pineapple as a substitute.
Red Bell Pepper: Adds a crisp and slightly sweet flavor. You can substitute with other colorful bell peppers or even thinly sliced cucumber.
Carrot: Provides a crunchy texture and a touch of natural sweetness. Feel free to add more carrots or substitute with julienned daikon radish.
Red Onion: Adds a mild onion flavor and a hint of sharpness. If you’re not a fan of raw onion, you can soak the sliced onions in cold water for a few minutes to mellow the flavor.
Fresh Cilantro: Offers a bright and herbaceous taste. If you’re not a fan of cilantro, you can substitute with fresh mint or basil leaves for a different flavor profile.

How To Make Thai Mango Salad

Marinate the chicken. Pat dry the chicken breasts with a kitchen towel. Marinade the chicken with soy sauce, sriracha, ginger, garlic, salt, pepper, and olive oil. Allow the chicken to marinate for at least 30 minutes.
Grill the chicken. Heat a grill pan or outdoor grill; add the chicken breasts and cook over medium heat for 4-5 minutes until the chicken is cooked through with beautiful grill marks. Transfer the grilled chicken to a plate and set it aside.

Prepare the dressing. In a bowl, combine peanut butter, rice vinegar, soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt, and pepper. Set aside.

Layering grilled chicken over mango salad.

Prepare the salad. Chop and slice the ingredients and mix them in a large bowl. Add the cooked chicken on top and drizzle the prepared dressing over the salad.
Garnish the salad with chopped cilantro and serve.

A spoon drizzles peanut butter over grilled chicken.

Tips To Make Thai Chicken Salad

Grill the chicken until it reaches an internal temperature of 165 degrees F.
To ensure maximum flavor, allow the chicken to marinate in the soy sauce, sriracha, ginger, and garlic blend for at least 30 minutes or even overnight if possible. This will infuse the chicken with delicious flavors.
Choose a ripe mango that is slightly soft to the touch and has a sweet aroma. This will give your salad the perfect balance of sweetness and tanginess.
Save time by chopping and slicing the cabbage, bell pepper, carrot, red onion, and mango in advance. This makes assembling the salad a breeze when you’re ready to serve.
If you’re a fan of extra dressing, consider doubling the recipe. The peanut butter dressing adds a delightful creaminess to the salad, and having extra on hand allows you to adjust the dressing to your taste.
To keep the salad fresh and crisp, wait until you’re ready to eat before tossing it with the dressing. This prevents the veggies from becoming too soggy.
Feel free to add your own personal touch to the salad. Consider garnishing with crushed peanuts, sesame seeds, or add fresh herbs like mint or basil to enhance the flavors and add texture.
This salad is excellent for meal prepping. You can prepare all the components in advance, including grilling the chicken and making the dressing. Store them separately in airtight containers in the refrigerator and assemble the salad just before serving for a quick and convenient meal throughout the week.
For the most refreshing experience, chill the salad in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together, making it even more enjoyable on a hot day.
If you have any leftovers, consider using them in wraps, sandwiches, or as a topping for rice or noodles. The flavors will continue to develop, making for a delicious next-day meal.

Top view of grilled chicken and mango thai salad.

Frequently Asked Questions

Can I use a different protein?

Absolutely! While the recipe calls for chicken, you can easily substitute it with grilled shrimp, tofu, or even thinly sliced beef or pork for a different flavor profile.

Can I make this salad in advance?

The dressing and the marinated chicken can be prepared in advance. It’s best to assemble the salad just before serving to keep the veggies fresh and crisp. You can pre-slice the salad ingredients and store them separately until ready to prepare.

Is this salad spicy?

There is a little bit of heat in the marinade thanks to the Sriracha. If you prefer a milder spice level, reduce the amount of sriracha in the marinade. Conversely, if you enjoy more heat, add additional sriracha or even a sprinkle of red pepper flakes to amp up the spiciness.

How do I store mango Thai chicken salad?

Store the salad ingredients separately from the chicken and the dressing. The chicken can be refrigerated in an airtight container for up to 4 days. The dressing will last about two weeks when stored in a sealed jar. Discard veggies that are wilted, have a slimy texture, or have an off odor.

Can I freeze this chicken salad?

You can freeze the marinated chicken and the salad dressing, but the salad should be prepared fresh. Store in an airtight container and use within three months.

More Chicken Salad Recipes

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