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Thai Chicken and Mango Salad

If you love a Thai mango salad you're going to love this protein packed version! It's the perfect salad for dinner or lunch.

Square wood serving platting with Thai Chicken Mango Salad next to a smaller plate with Thai Chicken Mango Salad and a fork

Meal-style salads are one of my favourite meals especially when the weather started to get warmer.

Forget making separate protein and side dishes, make a meal salad like this Thai Chicken and Mango Salad and call it a day! If you a little extra oomph serve it with some jasmine or coconut rice.

Thai Chicken & Mango Salad

Serves 2 as a main

What you'll need:

1 tbsp sugar

1/4 tsp chili flakes (or to taste)

2 tbsp extra virgin olive oil

1 tbsp fish sauce (or sub soy sauce)

Zest & juice of 1 lime

1 large cooked chicken breast, shredded

1 red bell pepper, thinly sliced

1 mango, peeled & thinly sliced

1 small red onion, thinly sliced

1/4 cup Thai basil leaves (or reg. basil), thinly sliced

1/4 cup fresh cilantro leaves, roughly chopped

1/4 cup roasted peanuts or cashews, rough chopped


In the bottom of a large bowl whisk together 1 tbsp sugar, 1/4 tsp chili flakes, 2 tbsp extra virgin olive oil, 1 tbsp of fish sauce and zest and juice of 1 lime. Next, add in 1 large shredded chicken breast, 1 thinly sliced red bell pepper, 1 thinly sliced mango, 1 small thinly sliced red onion, 1/4 cup thinly sliced thai basil and 1/4 cup roughly chopped cilantro. Toss to coat all the ingredients in the dressing.

To serve: Pile the salad high into the centre of a serving platter and finish with 1/4 cup roughly chopped peanuts or cashews.

Enjoy, my friends!

Chef Jill's Signature



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