Thai Chicken Salad With Mango

Name: Thai Chicken Salad With Mango
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/4 head head green cabbage; 1/4 head head purple cabbage; 1 cup shredded carrots; 1 red bell pepper; 2 mangoes ((see notes)); 2 green onions; 1/4 cup cilantro ((see notes)); 1/4 cup mint ((optional)); 1/2 cup roasted peanuts ((see notes)); 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; 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

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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.

Thai chicken salad with mango is being served in a neutral colored bowl.

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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.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other mango recipes you may like
Thai Chicken Salad With Mango

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

Ingredients for a Thai salad are resting on a white kitchen counter.

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

Ingredients for a thai salad dressing are measured and ready to be mixed.

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

Chicken and ingredients to marinate it are resting on a white kitchen counter.

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

A marinade for chicken that will be air fried is being mixed.

First step - Mix all of the ingredients for the chicken marinade in a roasting pan and whisk.

marinated chicken for a thai salad is resting in a small roasting pan.

Second step - Toss the chicken tenderloins in the prepared marinade and set aside for 15 minutes.

Marinated chicken is in an air fryer tray, ready to be cooked for a thai salad recipe.

Third step - After 15 minutes, air fry the chicken at 350 degrees Fahrenheit for 20 minutes. Once ready, cool for 5 minutes and chop.

A salad dressing is being prepared in a stainless steel pan.

Fourth step - While the chicken is cooking, mix the ingredients for the salad dressing in a large container.

A thai chicken salad with mango is plated and ready to be served.

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

How do I cook the chicken without an air fryer?

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.

Is it possible to make a vegan option for this recipe?

Absolutely! Use 2 tablespoon brown sugar for every 1 tablespoon of honey in the recipe, and add in 2 extra tablespoon 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.

How do I store my leftovers?

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.