Thai Mango Chicken Salad
Why this recipe works
- Balanced dressing: Lime juice, fish sauce and palm sugar create the sweet-sour-salty base that keeps the salad bright rather than heavy.
- Plenty of texture: Soft shredded chicken and mango are balanced by crisp cucumber, red pepper and roasted peanuts.
- Fast but complete: The chicken poaches while the vegetables and dressing are prepared, keeping the whole dish within a short lunch-friendly timeframe.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the chilli seeds and use a smaller amount, or serve extra chilli on the side instead of mixing it through.
- For more heat: Add more finely sliced red chilli, tasting as you go so the heat does not overpower the mango and lime.
- Keep the heat balanced: If the chilli tastes sharp or aggressive, a little extra palm sugar or lime can help bring the dressing back into balance.
Ingredient notes
- Choose firm-ripe mango: Use mango that is fragrant and ripe but still firm enough to slice cleanly, so it holds its shape when tossed.
- Seed the cucumber: Scooping out the watery centre helps stop the salad from becoming diluted as it chills.
- Use roasted nuts: Roasted peanuts bring a deeper savoury crunch than raw nuts and are best added just before serving.
Make-ahead tips
- Prepare components ahead: The chicken can be poached, cooled and shredded in advance, and the vegetables can be sliced shortly before assembling.
- Keep crunchy toppings separate: Store peanuts and coriander separately, then add them at the end so they stay fresh and crisp.
- Best texture same day: The salad keeps in the fridge, but the mango and cucumber are at their brightest and crispest on the day it is made.
Common mistakes
- Boiling the chicken hard: A rolling boil can make chicken breast dry and stringy; keep the water at a gentle simmer for a more tender result.
- Undissolved sugar: Whisk the dressing until the palm sugar fully dissolves, otherwise the flavour will be uneven.
- Adding toppings too early: Peanuts soften quickly once dressed, so scatter them over the salad just before serving.
Equipment you'll need
Ingredients
Instructions
- Put the chicken in a saucepan and cover with cold water. Bring to a gentle simmer and cook for 12 to 14 minutes, until the chicken is cooked through. Lift out, cool briefly, then shred into bite-sized pieces.
- Peel the mango and cut the flesh into thin strips. Halve the cucumber lengthways, scoop out the watery seeds, then slice; thinly slice the red pepper. Finely slice the red chilli, and roughly chop the coriander.
- In a mixing bowl, whisk the lime juice with the fish sauce and palm sugar until the sugar dissolves. Add the shredded chicken, mango, cucumber, red pepper and red chilli, then toss well. Chill for 5 minutes, then top with roasted peanuts and coriander to serve.
Recipe notes
Tips
- Keep the poaching water at a gentle simmer rather than a rolling boil so the chicken stays tender.
- Taste the dressing before tossing: add a little more lime juice for extra sharpness, or a touch more palm sugar to round it out.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the chicken is cooked through and served promptly after chilling.
Substitutions
- Replace Chicken breast with Chicken thighs boneless skinless for a juicier salad; simmer until cooked through, then shred.
- Replace Palm sugar with Brown sugar for a similar sweetness.
- Replace Roasted peanuts with Cashew nuts for a softer crunch.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge for up to 2 days. For the best texture, add the roasted peanuts and fresh coriander just before serving; if needed, refresh with a squeeze of lime.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish Peanuts
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