Thai Mango Salad

5 from 1 vote

Thai mango salad is a light, summer inspired weeknight meal that's sweet, savory and nutritious. It has an incredible balance of slight sweetness from the mango, saltiness from the dressing, and the tang from the fresh lime.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Bailey

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