A good chicken salad with fruits and herbs is one of my favorite things to eat during the warmer months. It pairs well with other salads for a lighter meal or spooned into lettuce cups for a quick wrap. This Thai-Style Chicken Salad with Mango is one of my go-tos!
You can use poached or roasted chicken for the salad, or even the leftover cooked meat when you make a pot of chicken broth.
I adapted this recipe from Cook’s Illustrated. That magazine has been one of my all-time favorites for over 20 years and my go-to for solid, well-tested recipes. They also have an online membership if you’d like to have all of their recipes at your fingertips instead of a physical magazine arriving each month. I’m not affiliated with them, but I do love their recipes!
Here are some other salads you might enjoy!
Wedge Salad with Yogurt Dressing
Peach and Arugula Salad
Blueberry, Tomato and Burrata Salad
Cobb Salad
Thai-Style Chicken Salad with Mango – Grain-Free
Adapted from Cook’s Illustrated
- Prep Time: 15 minutes
- Total Time: 15 minutes
Ingredients
For the Dressing:
- 3 tablespoons fresh lime juice
- 1 shallot
- 2 tablespoons fish sauce
- 1 garlic clove
- Pinch of red pepper flakes
- 1/2 teaspoon raw honey
- 1/2 teaspoon sesame oil
For the Chicken:
- 4 cups of cooked shredded chicken (you can use poached chicken, rotisserie, or leftover cooked chicken from making chicken broth)
For the Salad:
- 2 mangos, peeled, pitted and cut into bite-size pieces
- 1/2 cup fresh mint, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup basil, chopped
Instructions
- Place all of the dressing ingredients in a blender and blend until smooth.
- Place the chicken, chopped mango, mint, cilantro and basil in a medium bowl. Pour dressing over the top and toss to coat. Serve.*
- *I find this salad tastes better after it sits for a while, so I prefer to make it earlier in the day, cover it and place it in the fridge for a few hours or even overnight.
Nutrition
- Serving Size: 1
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