Thai Chicken Mango Salad
Servings 4 - 6 servings
This fresh and vibrant Thai mango salad is one delicious, filling and healthy recipe. Made with fresh veggies and tossed in an Asian dressing, this shredded chicken salad takes minutes to make and is perfect for quick meals and meal prep.
Ingredients
For the mango chicken salad
- 5 cups shredded cabbage (can use regular cabbage or Napa cabbage)
- 1 1/2 cups matchstick carrots (can also grate the carrots)
- 1/4 red onion thinly sliced
- 1 red bell pepper julienned
- 1 ripe mango thinly sliced
- 1 cup fresh cilantro chopped
- 1/3 cup roughly chopped cashews
- 2 cups shredded chicken
For the Asian Dressing
- 3 tablespoons rice vinegar
- 4 tablespoons tamari sauce
- 2 cloves garlic minced
- 2 tablespoons honey
- 1 tablespoon fresh ginger peeled and minced
- 2 tablespoons natural peanut butter
- 2 teaspoons sesame oil
- 3 tablespoons olive oil
Instructions
- Combine all of the ingredients for the salad in a large bowl.
- In a small bowl or mason jar, combine the ingredients for the dressing. Shake or stir until well combined.
- Pour desired amount of dressing over the salad (I only used half). Toss until evenly distributed. For best results, allow the salad to sit in the fridge for at least 30 minutes before serving. Serve cold or at room temperature.
Video
Notes
- Use your preferred method when making the shredded chicken. You can cook boneless skinless chicken breast in the crockpot, instant pot, boil it in water or use a rotisserie chicken.
- You can use shred your own cabbage in a food processor or thinly slice it on a cutting board, or purchase pre-shredded cabbage to save time when making this recipe.
- I find it's best to use a mango that's ripe but still slightly firm as it's much easier to cut. If it's overripe, it will be mushy and difficult to cut into thin slices.
- Allow the salad to sit in the dressing for at least half an hour to absorb the flavours. It tastes better the longer that it sits.
- Use desired amount of dressing. I only used half the dressing for this salad. You can reserve the rest of the dressing for another salad or it also tastes great used as a stir fry sauce!
Nutrition
Calories: 468kcalCarbohydrates: 35gProtein: 26gFat: 26gSaturated Fat: 5gCholesterol: 53mgSodium: 1150mgPotassium: 823mgFiber: 6gSugar: 24gVitamin A: 9895IUVitamin C: 94mgCalcium: 87mgIron: 3mg
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