This Thai Chicken Salad With Mango perfectly combines juicy air-fried chicken, fresh mangoes, and an assortment of vegetables tossed in a zesty lime dressing. With a 15-minute prep time and cooking time, this is a perfect protein-packed meal the whole family will enjoy.
This Thai chicken salad is inspired by my favorites: green papaya and green mango salads. I love the fresh, vibrant colors and flavors and chose to create my variation of them.
This is the one salad no one in my house complains about eating. Serve it as is, or eliminate the chicken and serve it as a side dish with favorites like chicken tikka sandwiches or tandoori shrimp.
If you want to add more salads to your weekly menu, try my grilled peach salad, pear salad, spicy mango salad, and black bean and mango salsa.
Jump to:
Why you'll love this recipe
- Nutritious - This protein-packed salad with various vegetables in every color makes a healthy meal.
- Make ahead - Everything needed to make this Thai chicken salad with mango can be prepped a day ahead and tossed together just before serving.
- Doesn't wilt - All the vegetables in this salad are crisp and hold well, even after the dressing has been mixed in. This makes for delicious leftovers.
- Dairy-free - This salad is entirely dairy-free, making it an excellent option for anyone with dietary restrictions.
Ingredient notes
The salad
- Cabbage - For this Thai chicken salad recipe, I like to mix white and red cabbage. I love the contrast of color and the slight difference in texture and flavor.
- Mangoes - I like to use underripe mangoes, opting for the red and green varieties due to their firm texture and slightly sour taste.
- Cilantro - This adds a beautiful fragrance to the salad.
- Peanuts - I like to use lightly salted roasted peanuts for this recipe.
The dressing
- The oil - I like to mix sesame oil and olive oil. The sesame oil has a depth of flavor that I love in this recipe. However, too much can be overwhelming, and mixing it with a more neutral oil creates a perfect balance.
- Honey - A hint of sweetness helps balance the spices in the dressing for this Thai chicken salad.
- Limes - The tangy taste of lime juice is perfect when paired with the other sweet, spicy, and salty flavors in the dressing.
- Fish sauce - This adds an authentic Thai flair to the recipe.
- Red chili flakes - My Pakistani palate always pushes me to add a little kick to my marinades and dressings. Feel free to adjust this as needed according to your taste buds.
- Ginger and garlic - These ingredients add flavor and help reduce the fish sauce's slightly pungent smell.
The chicken
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
- Chicken - I use chicken tenderloins, but breast or thigh meat can also be used.
- Sesame oil - This is the perfect choice for Asian-inspired air fryer recipes due to its high smoke point.
- Spices - I only use a little garlic powder and chili flakes, as the sauces provide most of the flavor in this recipe.
- Tamarind - I love using this in the marinade, but you can omit it from the recipe if you can't source it.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Make it gluten-free - Swap the soy sauce for tamari or coconut aminos to make a gluten-free version of this Thai chicken salad.
- Use Rotisserie Chicken - Save a considerable amount of time by using pre-cooked shredded chicken from the supermarket.
- Add green papaya - This tastes as delicious as raw mango and can usually be sourced at an Asian store.
- Use different nuts and herbs - Try the salad with cashew nuts and basil instead of peanuts and cilantro.
Step-by-step instructions
First step - Mix all of the ingredients for the chicken marinade in a roasting pan and whisk.
Second step - Toss the chicken tenderloins in the prepared marinade and set aside for 15 minutes.
Third step - After 15 minutes, air fry the chicken at 350 degrees Fahrenheit for 20 minutes. Once ready, cool for 5 minutes and chop.
Fourth step - While the chicken is cooking, mix the ingredients for the salad dressing in a large container.
Fifth step - Slice all the salad ingredients as thin as possible, mix, and add the dressing. For best results, let this mixture sit for 15-20 minutes before adding the chicken, herbs, and nuts.
Expert Tips
- Cut the fruit and vegetables thin - The dressing adheres to everything better if the ingredients are sliced very thin.
- Let the salad sit for 20 minutes - Similarly, given the texture of the ingredients, add the dressing at least 20 minutes before you plan to serve your Thai chicken salad.
- Add the herbs and nuts last - The herbs will wilt and lose color unless mixed right at the end, and the nuts won't stay crunchy. These things need to be added just before serving the salad.
Recipe FAQS
If you don't have an air fryer, you can bake the tenderloins in the oven at 400 degrees Fahrenheit for 30 minutes, flipping halfway through. Another great option is to cook the tenderloins in a pre-heated grill pan on medium-high heat until the chicken's internal temperature is 165 degrees Fahrenheit.
Absolutely! Use 2 tbsp brown sugar for every 1 tbsp of honey in the recipe, and add in 2 extra tbsp of olive oil to compensate for the loss of liquid. For the protein, slice and marinate some firm tofu and then air fry it at 350 degrees Fahrenheit for 10-15 minutes (until crispy). If you don't have an air fryer, use a grill pan to crisp it up.
The best part about this salad is that it doesn't wilt as time passes. Leftovers can be stored in the refrigerator for up to 2 days.
Other mango recipes you may like
If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Thai Chicken Salad With Mango
WANT TO SAVE THIS RECIPE?
We'll email this post to you, so you can come back to it later!
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 tbsp sesame oil (see notes)
- 4 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tbsp garlic powder
- 1 tbsp red chili flakes
The dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 4 tbsp honey
- 2 limes
- 2 cloves garlic
- 1 tsp ginger paste
- 2 tsp red chili flakes
Instructions
The Salad
- Chop all the ingredients for the salad very finely, mix everything but the cilantro, and set everything aside. (see notes)
- Chop the roasted peanuts and set aside.
- Toss the chopped salad with the dressing once it's ready, and let the mixture sit while you cook the chicken.
- Mix in the cilantro, peanuts, and chicken just before serving. (see notes)
The Chicken
- Mix all the ingredients for the chicken marinade, add the chicken, and set aside for 15 minutes.
- Air fry the chicken at 350 degrees Fahrenheit for 20 minutes.
- Remove the chicken and let it cool for 5 minutes before chopping it into pieces
The dressing
- Crush the Ginger and garlic cloves and mix them with all the ingredients for the dressing.
Leave a Reply