Description
Thai Chicken Mango Salad is a vibrant, refreshing salad featuring tender shredded chicken, sweet ripe mango, crisp vegetables, and fresh herbs, all tossed in a tangy peanut-lime dressing. This colorful, protein-packed dish combines crunchy cabbage, juicy red bell pepper, crisp cucumber, and aromatic cilantro and mint, making it perfect for a light lunch, dinner, or a warm-weather gathering.
Ingredients
Salad
- 2 cups cooked chicken breast, shredded
- 2 ripe mangoes, diced
- 2 cups shredded cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped roasted peanuts
Dressing
- 3 tbsp fresh lime juice
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce (use gluten-free soy sauce if needed)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp sriracha (optional)
Instructions
- Prepare the Salad: In a large mixing bowl, combine the shredded cooked chicken, diced mangoes, shredded cabbage, thinly sliced red bell pepper, julienned carrot, thinly sliced cucumber, chopped fresh cilantro, and chopped fresh mint. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together fresh lime juice, creamy peanut butter, soy sauce, honey, sesame oil, grated fresh ginger, minced garlic, and optional sriracha until the dressing is smooth and well combined.
- Toss the Salad: Pour the prepared dressing over the combined salad ingredients. Gently toss everything together to ensure each bite is coated evenly with the flavorful dressing.
- Add Peanuts and Serve: Sprinkle the chopped roasted peanuts over the top of the salad for crunch right before serving. Serve the salad immediately for the freshest taste, or chill it in the refrigerator for 15 to 20 minutes to allow the flavors to meld further.
Notes
- Add sliced avocado for extra creaminess and richness.
- Use rotisserie chicken as a convenient shortcut to save time.
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
