Thai Chicken Salad With Mango

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.

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

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

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.