Pin It The first time I had this salad was at a tiny street side cafe in Bangkok where the owner kept singing along to 80s pop songs while chopping mangoes at lightning speed. The air smelled like lime leaves and charcoal grills, and when she placed this colorful bowl in front of me, I actually laughed out loud at how vibrant it looked. One bite made me understand why Thai food balances flavors so perfectly—the sweet mango, the sharp lime, the gentle heat from chilies, all playing together like a well rehearsed band. I went back three days in a row and watched her closely until she finally showed me her rhythm.
Last summer I made this for a rooftop dinner party where everyone was already full from appetizers, but this salad disappeared so fast that I barely got a spoonful myself. My friend who claims to hate salad actually went back for seconds, and later that night she texted me asking for the recipe because she wanted to make it for her mothers birthday the following weekend. Theres something about the fresh herbs and juicy mango that makes even salad skeptics reconsider their position.
Ingredients
- Boneless skinless chicken breasts: I used to overcook chicken until it turned dry and tough, but I learned that seasoning it simply and cooking it quickly over medium high heat keeps it tender and juicy, plus letting it rest for five minutes before slicing makes all the difference in texture
- Ripe mangoes: The mangoes should give slightly when you press them but not feel mushy, and if they are too firm they will not have that natural sweetness that balances the tangy dressing
- Fresh lime juice: Bottled lime juice never captures that bright zesty freshness that makes the dressing sing, so I always buy extra limes because I inevitably need more than I expect
- Fish sauce: It smells intense straight from the bottle but transforms into something salty and umami rich when mixed with lime and sugar, though soy sauce works perfectly if you need a vegetarian version
- Fresh cilantro and mint: Using both herbs instead of just one adds layers of freshness, and I learned the hard way that dried herbs are absolutely never a substitute here
- Thai red chili: Start with one teaspoon and taste the dressing before adding more because the heat level varies so much between chilies, and I once made a batch so spicy my husband could barely eat it
Instructions
- Cook the chicken perfectly:
- Season the chicken generously with salt and pepper on both sides, then heat oil in a large skillet until it shimmers. Cook the chicken for about five minutes per side until it develops a golden brown crust and feels firm to the touch, then set it aside to rest while you prepare everything else.
- Whisk the dressing together:
- Combine the lime juice fish sauce brown sugar oil chili and garlic in a small bowl and whisk until the sugar completely dissolves. Taste it and adjust the lime or chili until it hits that perfect balance of sweet sour and salty that makes your mouth water just a little.
- Prep all the vegetables:
- Slice the cucumber bell pepper and onion as thinly as you can so every bite gets a little crunch without any one flavor overwhelming the others. Use a vegetable peeler to create long ribbons of carrot if you want it to look extra pretty.
- Assemble the salad:
- Toss the greens mango cucumber bell pepper onion carrot and most of the herbs in a large bowl reserving some of the prettiest leaves for garnish. Slice the rested chicken against the grain into thin strips and arrange them on top.
- Finish and serve:
- Drizzle about half the dressing over the salad and toss gently to coat everything without bruising the delicate greens. Add more dressing if needed then scatter the remaining herbs and peanuts on top and serve right away while everything still feels crisp and fresh.
Pin It My mom started requesting this salad every time she visits because she says it reminds her of a trip she took to Thailand years ago before she had kids and plenty of time for spontaneous adventures. We eat it on the balcony with wine and she tells stories I have heard a dozen times but never get tired of, and I realize that food really is just another way of holding onto memories.
Making It Your Own
Sometimes I swap the chicken for grilled shrimp when I want something lighter and the sweet smoky flavor works beautifully with the mango and lime dressing. I have also used pan fried tofu cubes for a completely plant based version that even my meat loving father admitted was surprisingly satisfying.
Perfect Wine Pairings
A crisp Riesling with just a touch of sweetness balances the heat from the chilies while echoing the natural sweetness of the mango. If you prefer red wine a chilled light bodied Pinot Noir works surprisingly well because it will not overpower the delicate fresh flavors.
Meal Prep Wisdom
I keep the dressing in a separate jar and prep all the vegetables ahead of time storing everything in the refrigerator so I can throw this together in under five minutes on busy weeknights. The flavors actually meld better when the dressing sits for a day or two in the fridge.
- Toast the peanuts in a dry skillet for two minutes until fragrant because this tiny step makes their flavor come alive
- Add sliced avocado right before serving if you want extra creaminess that balances the crisp vegetables
- Double the dressing and keep it in the fridge for up to a week because it also works on green salads and grilled fish
Pin It This salad has become my go to for summer gatherings because it feels light and refreshing but still satisfying enough that nobody leaves the table hungry.
Recipe FAQs
- → How do I cook the chicken for this dish?
Season chicken breasts with salt and pepper, then cook in a hot skillet with vegetable oil for about 4–5 minutes per side until golden and fully cooked. Let rest before slicing.
- → Can I replace chicken with a vegetarian option?
Yes, firm tofu works well as a substitute. Use soy sauce instead of fish sauce to keep the flavors balanced.
- → What gives this salad its spicy kick?
The lime-chili dressing contains finely chopped Thai red chili, which can be adjusted for heat according to taste.
- → Are peanuts necessary in this dish?
Roasted peanuts add a crunchy texture but are optional depending on preference or allergens.
- → What are some good beverage pairings with this dish?
A crisp, aromatic white wine such as Riesling complements the fresh and tangy flavors nicely.