Thai Chicken Mango Salad Recipe

Thai Chicken Mango Salad is a bright, dazzling showstopper of a salad that manages to be light and filling all at once. Picture crisp cabbage, vibrant vegetables, tender shredded chicken, and bursts of juicy ripe mango, all tumbled together and cloaked in a zippy, nutty dressing you’ll dream about. It’s the ideal answer for hot days, meal prep, or when you crave a quick yet exciting meal. This recipe delivers layers of energetic flavor and color, and every bite really delights. If you’re searching for a dish that’s fresh, satisfying, and a cinch to make, Thai Chicken Mango Salad will win your heart.

Ingredients You’ll Need

You’ll be amazed by how a handful of accessible, wholesome ingredients come together in this bowl. Each one plays a key role in creating a balance of taste and texture, so don’t skip a thing—the magic is in the mix!

• Shredded cabbage: The crisp foundation, bringing bulk and that irresistible crunch. Feel free to use regular or Napa cabbage!
• Matchstick carrots: Sweet, vibrant, and so easy to find—they add cheerful color and a gentle crunch.
• Red onion: Thin slices for a zippy edge, just enough for complexity without overpowering.
• Red bell pepper: Julienne-cut for bold, sweet crunch and a splash of red.
• Ripe mango: Thinly sliced, it’s the star fruit here—offering juicy sweetness and tropical flair.
• Fresh cilantro: Chopped for a burst of herbal freshness that brightens the whole salad.
• Cashews: Roughly chopped for buttery crunch—roasted or raw, both work beautifully.
• Shredded chicken: Two cups of cooked chicken, delivering satisfying protein. Leftovers or rotisserie chicken are perfect!
• Rice vinegar: The base of the dressing, it adds gentle tang to tie every flavor together.
• Tamari sauce: Provides a savory, gluten-free depth—soy sauce is a fine substitute if needed.
• Garlic: Freshly minced for punchy, savory warmth in every bite.
• Honey: A natural sweetener in the dressing, balancing tang and salt beautifully.
• Fresh ginger: Peeled and minced for that signature zing and subtle heat.
• Natural peanut butter: Gives the dressing its creaminess and quintessential Thai nuttiness.
• Sesame oil: Just two teaspoons infuse everything with earthy, toasty aroma.
• Olive oil: Rounds out the dressing for silkiness and richness.

How to Make Thai Chicken Mango Salad

Step 1: Chop and Prep All the Ingredients

Start by shredding your cabbage, slicing the bell pepper, mango, onion, and chopping the cilantro and cashews. If you’re using cooked chicken, shred it into bite-sized pieces. It’s best to prep everything before assembling since Thai Chicken Mango Salad comes together fast once you start mixing.

Step 2: Mix the Salad Components

Grab your largest mixing bowl and combine the cabbage, carrots, red onion, bell pepper, mango, cilantro, cashews, and shredded chicken. Toss everything lightly so the colors and textures scatter throughout. This creates a rainbow base that’s exciting even before the dressing goes on.

Step 3: Whisk Together the Dressing

In a small bowl or a mason jar, add the rice vinegar, tamari sauce, garlic, honey, ginger, peanut butter, sesame oil, and olive oil. Whisk until smooth and creamy. If using a jar with a lid, just shake vigorously—that peanut butter will blend right in. Taste and adjust seasoning if needed. This dressing is the key to why Thai Chicken Mango Salad is so crave-worthy.

Step 4: Dress and Toss

Drizzle about half of the dressing over the salad and use tongs (or impeccably clean hands) to toss until every ingredient is slicked with flavor. Add more dressing to your taste—or save the remainder for later. For best results, cover and refrigerate the salad for at least 30 minutes. This lets the flavors meld and the cabbage soften just slightly, making every bite even better.

Step 5: Serve and Enjoy

Serve your Thai Chicken Mango Salad cold or at room temperature. Give it a final toss before plating to redistribute dressing and toppings, then get ready for rave reviews.

How to Serve Thai Chicken Mango Salad

Garnishes

Top each serving with a few extra chopped cashews, a sprinkle of fresh cilantro, or even thin slices of red chili for a pop of heat and color. A lime wedge on the side lets everyone squeeze some extra brightness on their own portion—always a nice touch.

Side Dishes

This salad shines as a light meal on its own, but if you’re feeling festive, serve it alongside steamed jasmine rice, crispy fried wonton strips, or a chilled cucumber salad. A side of summer rolls or grilled shrimp makes it a complete, restaurant-worthy spread.

Creative Ways to Present

For a party or potluck, consider scooping Thai Chicken Mango Salad into lettuce cups or hollowed-out bell pepper halves for a handheld option. Try layering it in Mason jars for a fun, Instagram-ready picnic. Plating it on a large platter allows everyone to admire its colors before digging in.

Make Ahead and Storage

Storing Leftovers

Tuck any remaining Thai Chicken Mango Salad into an airtight container and refrigerate—it’ll keep well for up to 3 days. The flavors will deepen, and the slaw base will remain satisfyingly crisp.

Freezing

It’s best to enjoy this salad fresh or from the fridge, as freezing can make the veggies watery and the mango mushy. If you must freeze, do so with just the chicken portion, then add fresh vegetables and fruit when you’re ready to serve.

Reheating

Thai Chicken Mango Salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you’d like, you can briefly let it sit out to take the chill off before serving.

FAQs

Can I make Thai Chicken Mango Salad ahead of time?

Absolutely! You can prep and combine everything except the dressing up to a day in advance. Dress and toss just before serving, or about 30 minutes in advance for best flavor.

What type of chicken works best?

Shredded, cooked chicken breast or thigh both work well. Rotisserie chicken is a no-fuss option, but grilled or poached chicken brings extra tenderness.

Can I make this salad vegetarian or vegan?

Yes! Simply omit the chicken and add more veggies, crispy tofu, or even chickpeas for protein. Swap honey for maple syrup and make sure your peanut butter and tamari are vegan-friendly.

Will the salad get soggy?

Not for several hours—cabbage is wonderfully sturdy! Toss with dressing just before eating for ultimate crunch, but leftovers will still be tasty the next day.

How spicy is the dressing?

As written, the dressing is mild, letting the natural flavors shine. If you crave heat, add a chopped red chili or a squirt of Sriracha to the dressing and taste as you go.

Final Thoughts

Thai Chicken Mango Salad is delightfully colorful, packed with zippy flavor, and so easy to throw together. Whether you’re serving it at a summer picnic or whipping up a fast weeknight dinner, don’t be surprised if it becomes your new go-to salad. Give it a try and watch it brighten up your table!

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