Thai Mango Chicken Salad
Servings 4 - 6 servings
This Thai mango chicken salad is fresh, flavorful, and ready in minutes. Made with shredded chicken, crisp veggies, sweet mango, and a creamy peanut dressing, it’s perfect for quick meals or healthy meal prep. {Gluten-free & dairy-free}
Video
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 or diced 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.
Notes
- Use your preferred method for shredded chicken: crockpot, Instant Pot, boiled, or rotisserie chicken.
- Save time by using pre-shredded cabbage, or shred your own in a food processor or with a knife.
- Choose a mango that’s ripe but slightly firm. It’s easier to slice than an overripe mango.
- Let the salad sit in the dressing for at least 30 minutes so the flavors can develop.
- Use as much dressing as you like. Extra dressing can be saved for another salad or 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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