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Thai Chicken Salad With Mango

This Thai Chicken Salad With Mango, made entirely from scratch, makes a light, refreshing, protein-packed lunch or dinner for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 456 kcal
Course: Salad
Cuisine: Thai

Ingredients

The Salad
  • ¼ head head green cabbage
  • ¼ head head purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper
  • 2 mangoes (see notes)
  • 2 green onions
  • ¼ cup cilantro (see notes)
  • ¼ cup mint (optional)
  • ½ cup roasted peanuts (see notes)
The chicken
  • 1 lb chicken (see notes)
  • 2 tablespoon sesame oil (see notes)
  • 4 tablespoon honey
  • 2 tablespoon soy sauce
  • 2 tablespoon tamarind paste
  • 1 tablespoon garlic powder
  • 1 tablespoon red chili flakes
The dressing
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 2 tablespoon fish sauce
  • 4 tablespoon honey
  • 2 limes
  • 2 cloves garlic
  • 1 teaspoon ginger paste
  • 2 teaspoon red chili flakes

Instructions

The Salad
    Cup of Yum
  1. Chop all the ingredients for the salad very finely, mix everything but the cilantro, and set everything aside. (see notes)
  2. Chop the roasted peanuts and set aside.
  3. Toss the chopped salad with the dressing once it's ready, and let the mixture sit while you cook the chicken.
  4. Mix in the cilantro, peanuts, and chicken just before serving. (see notes)
The Chicken
  1. Mix all the ingredients for the chicken marinade, add the chicken, and set aside for 15 minutes.
  2. Air fry the chicken at 350 degrees Fahrenheit for 20 minutes.
  3. Remove the chicken and let it cool for 5 minutes before chopping it into pieces
The dressing
  1. Crush the Ginger and garlic cloves and mix them with all the ingredients for the dressing.

Notes

  • Mango - Make sure to buy firm, slightly underripe mangoes for this recipe.
  • Cilantro - Add the chopped cilantro at the end to prevent it from wilting. 
  • Mint - I  love to add mint when I can, but this is optional.
  • Peanuts - I use lightly salted roasted peanuts for this recipe. If you want less salt, buy raw peanuts and lightly toast them in a pan.
  • Chicken - I use chicken tenderloins because they are juicier than breasts and leaner than thighs. You can use your favorite cut, but you may need to cook them longer, depending on the size.
  • Sesame oil - Sesame oil has more depth of flavor than regular olive oil, and its slightly nutty flavor pairs perfectly with all of the other ingredients in this recipe.
  • Chopping the salad - The finer you chop the salad, the better it will taste. I often shred the carrots and cabbage in my food processor.
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Nutrition Information

Serving 1serving Calories 456kcal (23%) Carbohydrates 53g (18%) Protein 15g (30%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 11g Trans Fat 0.03g Cholesterol 27mg (9%) Sodium 1291mg (54%) Potassium 736mg (21%) Fiber 7g (28%) Sugar 40g (80%) Vitamin A 6181IU (124%) Vitamin C 95mg (106%) Calcium 99mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 456

% Daily Value*

Serving 1serving
Calories 456kcal 23%
Carbohydrates 53g 18%
Protein 15g 30%
Fat 24g 37%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 11g 55%
Trans Fat 0.03g 2%
Cholesterol 27mg 9%
Sodium 1291mg 54%
Potassium 736mg 16%
Fiber 7g 28%
Sugar 40g 80%
Vitamin A 6181IU 124%
Vitamin C 95mg 106%
Calcium 99mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.