Thai Mango Chicken Salad

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 03/16/22
Thai mango chicken salad
Thai-style mango chicken salad

D.Schmidt
Prep: 12 mins
Cook: 30 mins
Total: 42 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
647 Calories
17g Fat
94g Carbs
42g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 647
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 32%
Cholesterol 68mg 23%
Sodium 2567mg 112%
Total Carbohydrate 94g 34%
Dietary Fiber 8g 30%
Total Sugars 52g
Protein 42g
Vitamin C 177mg 887%
Calcium 162mg 12%
Iron 5mg 28%
Potassium 1483mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

How many salads do you know of that speak to all five senses at once? Thai salads are meant to do exactly that, and this Thai mango chicken salad is a prime example. It thrills your tastebuds with an exquisite mingling of flavors, it's visually beautiful, the smell of the mango and coconut are heavenly, and you'll hear a pleasant crunch as you indulge in bite after delicious bite. The 'touch' sense is found in the salad's variety of textures: the softness of the mango and chicken coupled with the firmness of the cucumber, red pepper, and sprouts, plus the wispy leafiness of the herbs. And the taste is so good, it'll leave you craving more! At the same time, it's remarkably healthy―there is no oil, so almost zero fat. Try it and become a salad lover again!

Ingredients

For the Marinade (skip for cooked chicken):

  • 1/4 cup oyster sauce

  • 4 cloves garlic, minced

  • 2 tablespoons brown sugar

  • 1 to 2 boneless chicken breasts, or 1 to 3 cups cooked chicken

For the Dressing:

  • 1/4 cup lime juice, freshly squeezed

  • 3 tablespoons fish sauce

  • 1 tablespoon soy sauce

  • 2 to 3 tablespoons brown sugar, or to taste

  • 1 to 2 teaspoons Thai chili sauce

  • 1/4 cup dry shredded unsweetened coconut

  • 1 to 2 mangoes, ripe, cut into cubes

  • 1 small red pepper, diced

  • 1/2 to 1 medium cucumber, diced

  • 2 cups bean sprouts, or pea sprouts

  • 1/4 to 1/3 cup peanuts, or cashews

  • 3 to 4 spring onions, sliced, or 3 tablespoons finely chopped purple onion

  • 1/4 cup fresh basil

  • 1 to 2 cups cubed watermelon, or star fruit, optional

Steps to Make It

  1. Preheat your oven to 350 F, or warm up your grill.

  2. Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.

  3. Add a little water to the bottom of the pan to keep from drying out.

  4. Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.

  5. When chicken is cool enough, slice into bite-size pieces.

  6. Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.

  7. Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.

  8. To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.

  9. Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.

  10. Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.

  11. Serve right in the salad bowl or portion out into individual bowls.

Tip

  • This recipe may make more salad dressing than you need, depending on how large your salad is. Also note that it's an oil-free dressing, like most Thai salad dressing, so it will naturally collect at the bottom of your salad bowl. This isn't a problem, just be sure to re-toss before serving if the salad is sitting for any length of time.

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