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This Thai-Inspired Mango Chicken Salad is the showstopper your salad game needs. Think Saigon salad but make it bold. Juicy mango, crunchy cabbage, and shredded chicken team up with a zingy lime vinaigrette and fresh herbs that know how to party.
Here is Why This Thai Chicken Salad Recipe Works
Bright, Fresh Flavors: Juicy mango, zesty lime, and fresh herbs make this salad anything but basic. It’s like a tropical vacation, but without the awkward tan lines.
Perfectly Poached Chicken: No dry, sad chicken here! Poaching with ginger and chili keeps it tender, juicy, and full of flavor.
Texture for Days: Crunchy cabbage, crisp veggies, and salty peanuts give every bite that satisfying crunch we all love.
Customizable Spice Levels: Want it mild? Skip the chili. Feeling bold? Double it up. This salad plays nice with your heat preference.
If you like this salad, try our Chicken larb salad.
The Ingredients
- Meat: Chicken breasts
- Produce: Green cabbage, mango, carrot, daikon radish, red chili peppers, ginger root, green onions, fresh Thai basil leaves, fresh mint leaves, limes, garlic
- Pantry: Salted peanuts, toasted sesame oil
- Pantry Seasonings: Salt, black pepper,
- Condiments: Spicy peanut sauce, pickled ginger, Asian fish sauce, soy sauce
Variations
Spicy Cashew Mango Chicken Salad: Swap the peanuts for cashews and add a teaspoon of chili oil to the lime vinaigrette. Serve it with a hot bowl of Beef Pho.
Grilled Pineapple Chicken Salad: Replace the mango with grilled pineapple slices.
Crunchy Sesame Slaw Chicken Salad: Toss in ¼ cup of sesame seeds and add a splash of rice vinegar.
If you like this recipe, try our Lemongrass Chicken Satay recipe.
Tips for Success
- For the best texture and flavor, make sure the shredded chicken is fully cooled before tossing it with the salad.
- Cut the veggies in uniform slices.
- Don’t skimp on the Thai basil and mint, they’re the secret to that fresh, bold flavor.
- Poach the chicken and prep the vinaigrette in advance to save time on busy days.
- Adjust the amount of chili pepper to suit your spice preference…. mild, medium, or full-on fire.
- Toast the peanuts to bring out their flavor and add an extra layer of crunch.
Storage
Refrigerating: Store leftover salad and chicken separately in airtight containers to keep the flavors fresh. The salad should be eaten within 2 days. Keep the lime vinaigrette in a small container and drizzle just before serving.
Freezing: While the salad ingredients don’t freeze well, you can freeze the poached chicken. Place the cooled, shredded chicken in a freezer-safe container and freeze for up to 3 months.
Mango Chicken Salad with Peanut Sauce
This Thai-Inspired Mango Chicken Salad is the salad that gets it. Sweet, spicy, crunchy, and totally fresh. It’s a flavor-packed upgrade to your dinner routine.
More Chicken Salad Recipes
- Southwest chicken salad
- Tarragon chicken salad
- Barley and chicken salad
- Avocado and chicken salad
- Cranberry chicken salad
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Thai Mango Chicken Salad
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Ingredients
To Poach the Chicken:
- 4 cups water, more as needed
- 2 teaspoons salt
- 1 Fresno red chili pepper, sliced lengthwise and seeds removed
- 1 (2-inch) piece of ginger root, peeled and thinly sliced
- 4 chicken breasts, about 1-¼ pounds
For the Salad:
- 6 cups shredded green cabbage, about ½ head
- 1 mango, peeled, pitted and julienned
- 1 large carrot, shredded
- 1 cup grated daikon radish
- 1 Fresno red chili pepper, seeded and sliced into thin rings
- 5-6 green onions, thinly sliced, white and green parts
- 1 cup coarsely torn fresh Thai basil leaves
- 1 cup coarsely torn fresh mint leaves
- 2 fresh limes, cut into wedges
- 1 cup chopped, salted peanuts
- 1 cup spicy peanut sauce
- Mint and Thai sprigs for garnish
For the Lime Vinaigrette
- ¼ cup freshly squeezed lime juice
- 2 tablespoons Asian fish sauce
- 1 garlic clove, grated
- 4 tablespoons soy sauce
- pinch of fresh ground black pepper
- 2 tablespoons finely chopped pickled ginger
- ⅓ cup toasted sesame oil
Instructions
- In a deep saucepan or skillet, combine the water, salt, chili pepper, and ginger root slices. Bring to a boil over high heat. Add the chicken breasts (add more water so the chicken is fully covered), reduce the heat to low, cover the pan and simmer for 10 minutes. Remove from the heat and let sit until the chicken is fully cooked, (testing in the thickest part with an instant read thermometer to 165°F) for an additional 10 minutes.
- Transfer the chicken to a cutting board and shred with two forks and place on a plate. Refrigerate chicken until cool.
For the Lime Vinaigrette:
- Whisk together the lime juice, fish sauce, garlic, soy sauce, pepper and pickled ginger. Slowly add the toasted sesame oil and whisk to combine.
For the Salad:
- In a large bowl, combine the cabbage, mango, carrot, radish, chili pepper, onions, basil and mint. Add ½ of the cooled shredded chicken and the prepared lime vinaigrette. Toss to combine.
- To serve: Divide the tossed salad between 6 individual chilled plates and top each with an equal portion of the remaining shredded chicken. Garnish each salad with sprigs of basil and/or mint. Serve with lime wedges, salted peanuts and the spicy peanut sauce.
Notes
- Nutrition values represent a portion size, 1/6 of the salad and vinaigrette and without the peanuts and spicy peanut sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is fun! I love all of the ingredients – the flavors and textures especially – in this salad! Plus peanuts and a fabulous dressing. Perfect for summer!
Thank you, Mimi….It is really a great salad, one of my favorites and like you say “Perfect for summer”! ?
Love the idea to add a chili to my chicken poaching water! And love this salad — so many different flavors and textures going on. Plus it’s gorgeous! Thanks so much.
Thank you, John…..The chili does give the chicken a nice kick that tastes great with this salad.