Thai Chicken Mango Salad
A vibrant and healthy salad combining tender chicken, ripe mango, and crunchy vegetables in a creamy peanut dressing.
Ingredients
For the Chicken and Marinade
- 1.5 lb chicken breasts Hearty protein source
- 1 tablespoon soy sauce Adds umami flavor
- 1 teaspoon sriracha For a kick of spice
- 1 teaspoon grated ginger For warmth and aroma
- 1 teaspoon grated garlic Enhances the sauce's flavor
- 0.5 teaspoon salt Balances flavors
- 0.5 teaspoon ground pepper Adds warmth
- 1 tablespoon olive oil For cooking the chicken
For the Dressing
- 4 tablespoons peanut butter Creamy element rich in protein
- 3 tablespoons rice vinegar Provides acidity
- 2 tablespoons soy sauce Adds flavor depth
- 2 tablespoons lime juice For a tangy kick
- 1 tablespoon honey Natural sweetness
- 1 teaspoon sesame oil Adds nutty aroma
- 1 teaspoon grated ginger For additional flavor
- 1 teaspoon grated garlic For extra aroma
For the Salad
- 2 cups green cabbage For crunch
- 2 cups red cabbage Rich in antioxidants
- 1 medium ripe mango Sweet and tropical
- 1 medium red bell pepper Adds sweetness
- 1 medium carrot For additional crunch
- 0.5 small red onion Mild flavor
- 2 tablespoons fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for baking the chicken.
- In a mixing bowl, combine soy sauce, sriracha, ginger, garlic, salt, and pepper.
- Coat the chicken breasts with the marinade and let it sit for 10-15 minutes.
- Prepare the vegetables by chopping the cabbages, slicing the mango, bell pepper, carrot, onion, and cilantro.
Cooking
- Heat olive oil in a skillet over medium heat and add the marinated chicken breasts.
- Cook the chicken for 6-7 minutes on each side until cooked through.
- Let the chicken rest for a few minutes before slicing.
Assembly
- Whisk together peanut butter, rice vinegar, soy sauce, lime juice, honey, sesame oil, ginger, and garlic for the dressing.
- In a large bowl, combine the shredded cabbages, red bell pepper, carrot, red onion, and mango.
- Pour the dressing over the salad and toss to coat.
- Top with sliced chicken and garnish with cilantro.
- Serve immediately or chill in the fridge.
Notes
Pro tips: Marinate the chicken for flavor enhancement. Store salads in airtight containers. Use fresh lime zest for a zesty dressing.