Pin It The first time I had this salad was at a crowded Bangkok night market where vendors shouted over each other and motorbikes wove through narrow aisles. A tiny stall served nothing but this mango chicken salad, and watching the woman behind the counter slice mangoes with lightning-fast hands made me realize fresh is not optional here. I ate it standing up, balancing the plastic bowl on my knee while sweat trickled down my back, and the way the sweet mango hit the sharp lime made me forget the heat entirely.
Last summer I made this for friends who swore they hated fruit in savory dishes. They stood around the kitchen island, eating it straight from the serving bowl, and one of them actually asked if I could make it again the next day. The contrast between juicy mango, crisp vegetables, and that tangy dressing won everyone over before they even realized what was happening.
Ingredients
- Chicken breasts: Boneless and skinless cooks quickly and slices beautifully across the grain
- Ripe mangoes: They should give slightly when pressed but not feel mushy
- Mixed salad greens: A mix of romaine for crunch and arugula for peppery bite works perfectly
- Fresh herbs: Cilantro and mint are nonnegotiable for that authentic Thai brightness
- Lime juice: Fresh squeezed makes all the difference here
Instructions
- Cook the chicken:
- Season both sides with salt and pepper then sear in hot oil until golden and cooked through, about five minutes per side. Let it rest for five minutes before slicing thinly.
- Whisk the dressing:
- Combine lime juice, fish sauce, brown sugar, oil, chili, and garlic until the sugar dissolves completely. Taste and adjust the heat level.
- Prep the vegetables:
- Slice the cucumber, bell pepper, red onion, and carrot into thin, even pieces that feel pleasant to eat. julienned carrots add such a nice crunch.
- Assemble the salad:
- Toss the greens, mango, and all the sliced vegetables in a large bowl. Add the sliced chicken on top.
- Dress and serve:
- Drizzle the limechili dressing over everything and toss gently until coated. Sprinkle with roasted peanuts right before serving.
Pin It This salad became my goto after a long day when cooking feels impossible but takeout feels wrong. The combination of textures and flavors somehow manages to taste both light and satisfying at the same time.
Making It Vegetarian
Firm tofu works beautifully here, just press it first to remove excess moisture then slice and panfry until golden. Soy sauce replaces fish sauce perfectly while keeping that salty umami base.
Perfecting The Heat
Start with one teaspoon of chopped chili and add more only after tasting the complete dish. The sugar and lime balance the heat, so it might taste milder than you expect.
Serving Suggestions
This salad pairs beautifully with aromatic white wines like Riesling or Gewürztraminer that complement the sweet mango and spicy dressing. Keep everything chilled until serving for maximum freshness.
- Avocado adds creamy richness that tames the spice
- Radishes bring extra crunch and a peppery bite
- Make the dressing ahead and store it separately
Pin It This salad reminds me why Thai food feels so vibrant and alive, the perfect balance of sweet, sour, salty, and spicy all in one bowl.
Questions & Answers
- → Can I make this dish vegetarian?
Yes, replace the chicken with firm tofu and swap fish sauce for soy sauce to keep it flavorful.
- → How spicy is the lime-chili dressing?
The chili adds a gentle heat that can be adjusted to your preference by varying the amount of finely chopped chili.
- → What salads greens work best here?
A mix of romaine, arugula, and spinach provides a balanced texture and fresh flavor.
- → Are roasted peanuts necessary?
Peanuts add a crunchy, nutty finish but can be omitted for nut-free diets.
- → How should the chicken be cooked?
Pan-sear chicken breasts in oil over medium-high heat until golden and fully cooked, then slice thinly for tossing.