Thai Mango Chicken Salad
This mango chicken salad is a great summer salad with moist, tender, flavorful shredded chicken, a lot of good crisp veggies, sweet mango slices, and fresh herbs. It is tossed with a tangy lime vinaigrette dressing and served with chopped salty peanuts and a spicy peanut sauce.
Servings: 6 servings
Ingredients
To Poach the Chicken:
- 4 cups water more as needed
- 2 teaspoons salt
- 1 red chili peppers sliced lengthwise and seeds removed
- 1 piece fresh ginger root about 2 inches long, peeled and thinly sliced
- 4 boneless skinless chicken breasts about 1-¼ pounds
For the Salad:
- 6 cups shredded cabbage about ½ head
- 1 mango peeled, pitted and julienned
- 1 large carrot shredded
- 1 cup grated daikon radish
- 1 red chili peppers seeded and sliced into thin rings
- 5 to 6 green onions thinly sliced, white and green parts
- 1 cup fresh Thai basil leaves coarsely torn
- 1 cup fresh mint coarsely torn
- 2 fresh limes cut into wedges
- 1 cup salted dry-roasted peanuts chopped
- 1 cup spicy peanut sauce
For the Lime Vinaigrette
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 1 garlic clove grated
- 4 tablespoons soy sauce
- pinch ground black pepper
- 2 tablespoons pickled ginger finely chopped
- 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
Serving: 1 serving | Calories: 401kcal | Carbohydrates: 33g | Protein: 32g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 51mg | Sodium: 2084mg | Fiber: 8g | Sugar: 17g
