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Thai mango salad is a light, summer-inspired weeknight meal that’s sweet, savory, and nutritious. Discover the incredible balance of slight sweetness from the mango, saltiness from the dressing, and the tang from the fresh lime as each bite simply bursts with such a medley of flavors.
Table of contents
Why Make This Thai Salad Recipe
- Colorful and Bright! This salad is so bright and colorful from the orange mango, red chilies, and green herbs. It’s sure to add a splash to any dinner table.
- Full of Nutritious Ingredients. It’s made with mostly fresh wholesome ingredients and packed with lean protein.
- Versatile Recipe. This salad does have a Thai heat to it but you can easily take the heat down a notch to make it a bit more kid-friendly. It’s also easy to make vegan or vegetarian. I prefer the salad with chicken to add more protein and make it a more hearty meal.
- Summer Flavors. Fresh fruit makes summer salads so much more refreshing and tasty! I simply love the flavor of juicy ripe mango in a salad especially when it’s paired with spicy, savory, tangy, and salty too.
Looking for more ways to enjoy the flavors of fresh mango? You’ve got to try my other mango salad recipes including this Shrimp Mango Salad or Mango Pico de Gallo next!
Ingredients Needed
Here’s a look at the simple ingredients needed to make this Thai salad recipe. It’s mostly a combination of fresh produce and pantry staples.
Mango Chicken Salad Ingredients
- Chicken Breasts. I love using boneless and skinless chicken breasts for this salad. The chicken is so lean and adds a healthy boost of protein. Choose your favorite high-quality brand.
- Olive Oil. You will need this to cook the chicken. I love cooking with olive oil because it’s. mostly neutral in flavor and full of healthy fats. You can also use another neutral-flavored oil if you prefer.
- Seasonings. Cayenne pepper, salt, pepper, garlic, and onion powder season the chicken before cooking.
- Fresh Unripe Mangos. These are also commonly called green mangoes and are less sweet than ripe mangos. We want them firm for this salad with mango because the firmer consistency makes them hold up better. You can find mangos in the produce section at most grocery stores.
- Bean Sprouts. These are also known as mung beans. They can be found in the product aisle. They add a great crunch and are traditionally found in authentic Thai dishes.
- Red Bell Pepper and Red Onion. These extra color and crunch to the salad. Feel free to use any color bell pepper you love.
- Red Thai Chile. Also known as a Fresno pepper. These are pretty spicy, so feel free to omit or cut down on them if you need a more mild flavor.
- Cashews. Peanuts will also work. They add a nice little crunch to the salad. I prefer to use unsalted cashews.
- Avocado. This is optional but it adds color and a little creaminess to the salad.
- Coconut Flakes. It’s completely optional but it adds a little sweetness to balance out the spice.
- Basil & Cilantro. Both add brightness to the flavor of this dish you will love! You can also use parsley in a pinch but it will change the flavors.
Dressing Ingredients
- Soy Sauce. The base for the simple salad dressing. I opt for a low-sodium soy sauce to give me more control over the saltiness of the salad.
- Thai Chili Sauce. This is found in the international aisle at the grocery store. It’s sweet and spicy. I use this sauce by Mae Ploy which you can buy on Amazon
- Lime. Fresh lime juice gives a perfect citrus balance to the sauce.
- Maple Syrup. This adds sweetness and a nutty depth to the sauce. You can also use honey or brown sugar in place of maple syrup if needed.
- Garlic Clove. I mince the garlic clove to add to the sauce, it’s insanely good.
Recipe Variations
- Vegetarian or Vegan: Leave out the chicken or swap it for garbanzo beans or cubed tofu instead.
- Quick and Easy: Need to save time or looking to make this a no-cook recipe? Rotisserie chicken makes a great swap to cut down on the cooking time and effort.
- Gluten-Free: Swap the soy sauce for coconut aminos or tamari in place of soy sauce.
- Want to Skip the Bean Sprouts? Use shredded zucchini instead.
- Lower-Carb and Calorie: You can leave out the mango if you want but it really adds so much to this salad.
How to Make Thai Mango Salad
Step One. Mix up the seasonings and coat the chicken breasts. Add the chicken to oil heated in a skillet and cook for about 7 minutes on each side, or until the internal temperature is 165º. Chicken breast sizes vary so be sure to check! Let the chicken rest.
Step Two. Grate or shred the peeled mango using a cheese grater. This is why the mango can’t be too soft. A firmer mango results in perfect shreds with less runny juice.
Step Three. Whisk together the sauce ingredients. Finely chop the herbs and slice the bell pepper, Fresno pepper, and red onion. Chop the cashews roughly if using and dice up the cooked chicken breasts.
Step Four. Add all the mango salad ingredients, chopped chicken, and the dressing to a large bowl and toss together well.
Step Five. Serve and enjoy right away!
Recipe Tips
- Storing: Store leftovers in the fridge for up to three days. Be sure to toss together before serving any leftovers as the dressing can settle to the bottom. I do not recommend freezing this meal!
- Use Unripe Mango: Since we are grating the mango, it works best to use an unripe mango which is firmer and less juicy in this chicken mango salad recipe. If you do use soft or ripe mangos, I’d recommend slicing it with a knife rather than grating it.
- Serving Tip: This spicy mango salad makes a hearty main dish for meals and goes great with a veggie soup or bread on the side. Enjoy it as a side dish with or without the chicken along with this Thai Salmon or Thai Cashew Chicken.
Recipe FAQ
Yes, Thai chili mango salad has a little heat (spice) to it but nothing too overbearing. If you want a milder flavor, skip or cut back on the Fresno (red chile) peppers.
Sure, you can replace the chicken with some cooked salmon or grilled shrimp instead! It’s also quite good with crispy chicken or battered fish as well.
More Salad recipes to enjoy
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Thai Mango Salad
Equipment
- cheese grater
- large skillet
Ingredients
For The Chicken
- .75 – 1 lb chicken breasts , boneless, skinless sliced in half
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ Tbsp olive oil
For the Salad
- 1 red bell pepper, thinly sliced
- 2 firm, unripe green mangos
- 2½ cups bean sprouts, These are also known as mung beans.
- 1 red chile, thinly sliced, Omit if very sensitive to spice.
- ¼ cup cashews, unsalted
- 3 Tbsp basil, chopped
- 3 Tbsp cilantro, chopped
- 3 Tbsp coconut flakes , optional
- 1 avocado, sliced, optional
For The Dressing
- ¼ cup low sodium soy sauce
- ¼ cup fresh squeezed lime , about 1 – 1½ lime
- 2 Tbsp maple syrup, Honey also works.
- 2 Tbsp thai chili sauce
- 1 garlic clove, minced
Instructions
- Heat a skillet on medium/ high heat. Whisk together the chicken seasonings, slice breasts in half if they are large and coat the chicken in the seasoning. Add oil to the skillet and sauté chicken for about 7 minutes each side, or until the internal temperature is 165º. Chicken breast sizes vary so be sure to check! Let the chicken rest.
- Using a pairing knife or peeler, peel the skin of the mango. Then use a cheese grater to grate/shred the mango. This is why the mango can't be too soft, a more firm mango will give perfect shreds with less runny juice.
- Mix up the dressing Ingredients and whisk together. Next, finely chop the herbs, slice the bell pepper, fresno pepper, red onion if using. Chop the cashews roughly if using and dice up chicken breasts.
- Add all the Thai Mango salad ingredients and the dressing to a large bowl and toss together well. Add in chopped chicken and enjoy right away.
Notes
- Storing: Store leftovers in the fridge for up to three days. Be sure to toss together before serving any leftovers as the dressing can settle to the bottom. I do not recommend freezing this meal!
- Use Unripe Mango: Since we are grating the mango, it works best to use an unripe mango which is firmer and less juicy in this chicken mango salad recipe. If you do use soft or ripe mangos, I’d recommend slicing it with a knife rather than grating it.
- Serving Tip: This spicy mango salad makes a hearty main dish for meals and goes great with a veggie soup or bread on the side. Enjoy it as a side dish with or without the chicken along with this Thai Salmon or Thai Cashew Chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So fresh and so clean! keeps me eating clean without losing flavor! Would recommend this to anyone.