Thai Mango Chicken Salad (Print Version)

A vibrant salad blending mango, chicken, fresh herbs, and crisp vegetables, dressed in tangy lime-chili.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 ounces)
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad

05 - 2 large ripe mangoes, peeled, pitted, and sliced
06 - 3.5 ounces mixed salad greens (romaine, arugula, spinach)
07 - 1 small cucumber, thinly sliced
08 - 1 red bell pepper, thinly sliced
09 - 1 small red onion, thinly sliced
10 - 1 medium carrot, julienned
11 - 1/2 cup fresh cilantro leaves
12 - 1/4 cup fresh mint leaves
13 - 2 tablespoons roasted peanuts, roughly chopped (optional)

→ Lime-Chili Dressing

14 - 3 tablespoons fresh lime juice
15 - 2 tablespoons fish sauce (or soy sauce for vegetarian)
16 - 1 tablespoon light brown sugar
17 - 1 tablespoon vegetable oil
18 - 1-2 teaspoons Thai red chili, finely chopped (to taste)
19 - 1 clove garlic, minced

# How-To Steps:

01 - Season chicken breasts with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and rest 5 minutes, then slice thinly.
02 - Whisk together lime juice, fish sauce, brown sugar, vegetable oil, chopped chili, and minced garlic in a small bowl until sugar dissolves and dressing is smooth.
03 - Combine salad greens, mango slices, cucumber, bell pepper, red onion, carrot, cilantro, and mint in a large bowl.
04 - Add sliced chicken to the salad and gently toss with the lime-chili dressing until evenly coated.
05 - Top salad with roasted peanuts, if desired. Serve immediately to preserve freshness.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, making it perfect for busy weeknights when you still want something exciting.
  • The combination of sweet mango, spicy chili, and bright lime creates a flavor balance that feels both refreshing and deeply satisfying.
02 -
  • Never dress the salad more than a few minutes before eating, or the greens will wilt and everything gets soggy.
  • If your mango is slightly underripe, you can still use it—it'll be firmer and add textural contrast, though you might want to add an extra pinch of sugar to the dressing to compensate.
03 -
  • Cook your chicken on high heat just long enough to get a golden exterior—overcooked chicken breast becomes tough, so stay attentive to the pan.
  • Keep your salad components separate until the last minute, then assemble and dress right before serving to keep everything fresh and crisp.
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