Description
Thai Mango Chicken Salad is a fresh, crunchy, and flavor-packed salad made with shredded chicken, crisp cabbage, sweet mango, colorful veggies, and a creamy peanut dressing. Perfect for quick lunches, healthy dinners, or easy meal prep.
Ingredients
Scale
For the Salad
- 5 cups shredded cabbage
- 1 1/2 cups matchstick 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 chopped cashews
- 2 cups shredded or diced chicken
For the Dressing
- 3 tablespoons rice vinegar
- 4 tablespoons tamari sauce
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon fresh ginger, minced
- 2 tablespoons natural peanut butter
- 2 teaspoons sesame oil
- 3 tablespoons olive oil
Instructions
- Add the cabbage, carrots, red onion, bell pepper, mango, cilantro, cashews, and chicken to a large mixing bowl.
- In a small bowl or mason jar, whisk together the rice vinegar, tamari, garlic, honey, ginger, peanut butter, sesame oil, and olive oil until smooth.
- Pour the desired amount of dressing over the salad and toss well to coat evenly.
- Refrigerate for 30 minutes before serving for the best flavor. Serve cold or at room temperature.
Notes
Rotisserie chicken works great for a quick shortcut.
Use pre-shredded cabbage to save prep time.
Choose a ripe but slightly firm mango for easier slicing.
Extra dressing can be stored and used for stir-fries or grain bowls.
Add Thai chili or lime juice for extra flavor and heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 468
- Sugar: 24g
- Sodium: 1150mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 53mg