Thai Chicken Mango Salad
This Thai mango chicken salad recipe is a culinary adventure you won't want to miss. You’ll love the delectable fusion of sweet, savory, and tangy goodness that awaits you with every forkful of this chicken salad with mango!
servings
Ingredients
For the Chicken
- 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
For the dressing
- 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
For the Salad
- 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
Instructions
- 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.
- 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.
- Prepare the salad 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.
Notes
- 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.
- Grill the chicken until it reaches an internal temperature of 165 degrees F.
- 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.
Nutrition
Calories: 533kcal | Carbohydrates: 28g | Protein: 43g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1570mg | Potassium: 910mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4733IU | Vitamin C: 101mg | Calcium: 87mg | Iron: 3mg
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