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Thai Mango Chicken Salad Recipe

User Rating 5 Star Rating (2 Reviews)


Thai Mango Chicken Salad

Scruptious Thai Mango Chicken Salad!

D. Schmidt
How many salads do you know of that speak to all 5 senses at once? Thai salads are meant to do exactly that, and this Thai Mango Chicken Salad is a prime example. It thrills your tastebuds with an exquisite mingling of flavors, it's visually beautiful, the smell of the mango and coconut are heavenly, and you'll hear a pleasant crunch as you indulge in bite after delicious bite. The 'touch' sense is found in the salad's variety of textures: the softness of the mango and chicken coupled with the firmness of the cucumber, red pepper, and sprouts, plus the wispy leafiness of the herbs. And the taste is so good, it'll leave you craving more! At the same time, it's remarkably healthy - there is no oil, so almost 0 fat. Try it and become a salad lover again!

Prep Time: 12 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Yield: SERVES 2-3 main entree/4-6 side


  • 1-2 boneless chicken breasts, OR 1-3 cups cooked chicken
  • 1-2 ripe mangoes, cut into cubes (see link for preparation tips)
  • 1 small red pepper, diced
  • 1/2 to 1 medium cucumber, diced
  • 2 cups bean sprouts or pea sprouts
  • 1/4 cup dry shredded unsweetened coconut
  • 1/4 to 1/3 cup peanuts or cashews
  • 3-4 spring onions, sliced, OR 3 Tbsp.finely chopped purple onion
  • 1/4 cup fresh basil
  • optional: 1-2 cups cubed watermelon or star fruit
  • 1/3 cup fresh-squeezed lime juice
  • 3 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 2 to 2+1/2 Tbsp. brown sugar, to taste
  • 1-2 tsp. Thai chili sauce, OR 1/3 to 1/2 tsp. chili flakes
  • MARINADE: (skip for cooked chicken)
  • 4 Tbsp. Thai oyster sauce OR regular oyster sauce
  • 3-4 cloves garlic, minced
  • 1-2 tsp. grated fresh ginger
  • 1 Tbsp. brown sugar


  1. (If using cooked chicken, skip to step 2.) Preheat your oven to 350 degrees, or warm up your grill. Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan. Add a little water to the bottom of the pan to keep from drying out. Bake 30 to 40 minutes, or until cooked through. Alternately, grill chicken over a hot grill, basting with leftover marinade. When chicken is cool enough, slice into bite-size pieces.
  2. Place coconut in a dry frying pan and stir continuously 2-3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
  3. Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy (note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
  4. To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
  5. Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again. Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice. Serve right in the salad bowl or portion out into individual bowls, and ENJOY!

Note about the Dressing: This recipe may make more salad dressing than you need, depending on how large your salad is. Also note that it's an oil-free dressing, like most Thai salad dressing, so it will naturally collect at the bottom of your salad bowl. This isn't a problem - just be sure to re-toss before serving if the salad is sitting for any length of time.

User Reviews

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 5 out of 5
yum!, Member mummamaya1

As usual I didn't have enough ingredients so I winged it. I added 200 rice vermicelli noodles and didn't have any coconut. The dressing was amazing ~ just as they said, SOO strong when I tasted it, I kept adding little bits of brown sugar alternately with sweet chili dressing to get that sweeter tang ~ and the salad was just amazing. Just amazing... I'll say it again... Just Amazing... Yum!

1 out of 1 people found this helpful.

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