Can I make this salad nut-free?

Absolutely! Skip the cashews and replace the peanut butter in the dressing with sunflower seed butter or tahini for a nut-free alternative that still delivers rich flavor and creamy texture.

How do I know if my mango is ripe enough for this salad?

The perfect mango for this salad should give slightly when gently pressed but shouldn't feel mushy. Color isn't always a reliable indicator—focus on feel. If it's too firm, leave it at room temperature for 1-2 days to ripen.

Can I prepare this salad the night before for lunch the next day?

Yes, but I recommend assembling all components and storing them separately. Pack the dressing in a small container and add it to the salad about 30 minutes before eating. If you need to dress it the night before, the salad will still taste great but will have a softer texture.

Is there a shortcut for all the vegetable chopping?

Definitely! Many grocery stores sell pre-shredded cabbage (coleslaw mix), matchstick carrots, and even pre-sliced bell peppers. These are perfect time-savers that don't compromise the quality of the final dish.

Thai Chicken Mango Salad Recipe

Name: Thai Chicken Mango Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 5 cups shredded cabbage (regular or Napa cabbage); 1 1/2 cups matchstick carrots (or grated 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; 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

This vibrant Thai Chicken Mango Salad combines crunchy vegetables, juicy mango, tender chicken, and a rich peanut dressing for an explosion of flavors and textures. Ready in just 15 minutes, it’s a refreshing, protein-packed meal that brings the exotic taste of Thailand to your kitchen without any complicated techniques or hard-to-find ingredients.

Why You’ll Love This Recipe

Incredibly Quick: From start to finish in just 15 minutes—perfect for those nights when cooking feels like too much effort but you still want something delicious.
Nutrient-Packed: Loaded with colorful vegetables, lean protein, and fresh herbs, this salad delivers impressive nutrition in every bite.
Flavor Explosion: The combination of sweet mango, savory chicken, crunchy vegetables, and that amazing peanut-ginger dressing creates a symphony of flavors that will wake up your taste buds.
No Cooking Required: If you use pre-cooked chicken or rotisserie chicken, this becomes a no-cook recipe—ideal for hot summer days when you don’t want to turn on the stove.

Ingredients You’ll Need

Cabbage: Provides the crunchy base for the salad. Regular or Napa cabbage works wonderfully, giving you flexibility based on what’s available.
Carrots: Adds a touch of sweetness and beautiful color contrast. Their crunch complements the softer textures in the salad.
Red Onion: Delivers that sharp bite that balances the sweeter elements. Slice it very thin to avoid overpowering other flavors.
Red Bell Pepper: Brings vibrant color and a sweet crunch. The julienned cuts make it blend perfectly with the other ingredients.
Mango: The star of the show! Provides tropical sweetness that makes this salad special. Choose one that’s ripe but still slightly firm for easier slicing.
Cilantro: Adds that distinctive fresh, citrusy flavor that’s essential to Thai cuisine. Don’t skimp on this!
Cashews: Provides a buttery crunch and subtle richness. Roughly chopping them ensures you get bits of nuttiness throughout the salad.
Shredded Chicken: Makes this a complete meal by adding satisfying protein. Use whatever cooking method is most convenient for you.
Rice Vinegar: Gives the dressing its tangy foundation. Don’t substitute with regular vinegar if possible—rice vinegar has a milder, sweeter profile.
Tamari Sauce: Adds savory depth without overwhelming. It’s a gluten-free alternative to soy sauce with a richer flavor.
Garlic and Ginger: The aromatic powerhouse duo that gives the dressing its distinctive Asian flavor profile.
Honey: Balances the acidity with natural sweetness. You can adjust to taste depending on how sweet your mango is.
Peanut Butter: Creates that creamy, slightly thick texture in the dressing while adding nutty depth. Natural peanut butter works best.
Sesame Oil: Just a small amount adds that distinctive nutty aroma that’s unmistakably Asian.
Olive Oil: Brings everything together and creates the right consistency for the dressing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try this salad with grilled shrimp, thinly sliced beef, or crispy tofu cubes instead of chicken. Each protein brings its own character to the dish while maintaining the core flavors.

Fruit Alternatives

When mangoes aren’t in season, substitute with sliced peaches, nectarines, or even pineapple chunks for that tropical sweetness.

Nut Options

Not a fan of cashews? Swap them with peanuts, sliced almonds, or even toasted sesame seeds for that essential crunch factor.

Spice It Up

Add thinly sliced jalapeños or a dash of sriracha to the dressing if you prefer a spicier kick to balance the sweetness.

How to Make Thai Chicken Mango Salad

Step 1: Prepare the Salad Base

In a large bowl, combine the shredded cabbage, matchstick carrots, thinly sliced red onion, and julienned red bell pepper. Toss these ingredients together to create a colorful, crunchy foundation for your salad.

Step 2: Add the Flavor Enhancers

Gently fold in the thinly sliced mango, chopped cilantro, and roughly chopped cashews. These ingredients bring the distinctive sweet, herbal, and nutty notes that make this salad special.

Step 3: Incorporate the Protein

Add the shredded chicken to the bowl, distributing it evenly throughout the salad mixture. The chicken turns this from a side dish into a satisfying main course.

Step 4: Make the Dressing

In a small bowl or mason jar, combine rice vinegar, tamari sauce, minced garlic, honey, minced ginger, peanut butter, sesame oil, and olive oil. Whisk or shake vigorously until the mixture becomes smooth and well emulsified.

Step 5: Dress and Marinate

Pour your desired amount of dressing over the salad (you may not need all of it). Toss thoroughly to ensure all ingredients are lightly coated. For best flavor development, refrigerate the dressed salad for at least 30 minutes before serving.

Pro Tips for Making the Recipe

Prep Ahead: Chop all vegetables and make the dressing up to a day in advance, but wait to combine them until shortly before serving.
Chicken Shortcuts: Rotisserie chicken is your best friend for this recipe—flavorful and ready to use without any cooking.
Mango Selection: When choosing a mango, look for one that gives slightly when pressed but isn’t mushy. Too ripe, and you’ll have mango purée instead of slices.
Dressing Consistency: If your dressing seems too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Even Coating: Use salad tongs or two large spoons to gently lift and turn the ingredients when mixing with the dressing. This ensures even distribution without crushing delicate components.

How to Serve

As a Main Dish

Serve larger portions in shallow bowls for a complete, refreshing meal. This works wonderfully for lunch or a light dinner, especially during warmer months.

Party Presentation

For gatherings, serve in a large, shallow platter rather than a deep bowl to showcase the beautiful colors and textures. Garnish with extra mango slices, cilantro sprigs, and a sprinkle of cashews.

Complementary Sides

Pair with crispy spring rolls, a cup of hot and sour soup, or coconut rice for a more substantial Asian-inspired meal.

Make Ahead and Storage

Storing Components Separately

For maximum freshness, store the undressed salad components and dressing separately in airtight containers in the refrigerator for up to 2 days.

Storing Dressed Salad

Once dressed, the salad will keep in the refrigerator for about 24 hours. The vegetables will soften but still taste delicious—in fact, many people prefer the flavors after they’ve had time to meld.

Freezing

This salad isn’t suitable for freezing as the vegetables and mango would become mushy when thawed.

Refreshing Leftovers

If your leftover salad seems a bit wilted, add a handful of fresh cabbage or lettuce and a light drizzle of fresh dressing to revive it.

FAQs

Can I make this salad nut-free?

Absolutely! Skip the cashews and replace the peanut butter in the dressing with sunflower seed butter or tahini for a nut-free alternative that still delivers rich flavor and creamy texture.
How do I know if my mango is ripe enough for this salad?

The perfect mango for this salad should give slightly when gently pressed but shouldn’t feel mushy. Color isn’t always a reliable indicator—focus on feel. If it’s too firm, leave it at room temperature for 1-2 days to ripen.
Can I prepare this salad the night before for lunch the next day?

Yes, but I recommend assembling all components and storing them separately. Pack the dressing in a small container and add it to the salad about 30 minutes before eating. If you need to dress it the night before, the salad will still taste great but will have a softer texture.
Is there a shortcut for all the vegetable chopping?

Definitely! Many grocery stores sell pre-shredded cabbage (coleslaw mix), matchstick carrots, and even pre-sliced bell peppers. These are perfect time-savers that don’t compromise the quality of the final dish.

Final Thoughts

This Thai Chicken Mango Salad brings restaurant-quality flavors to your kitchen with minimal effort. The combination of crisp vegetables, tender chicken, sweet mango, and that irresistible peanut dressing creates a meal that feels both indulgent and wholesome. Whether you’re looking for a quick weeknight dinner, meal prep option, or something impressive to bring to a gathering, this versatile salad delivers every time. Give it a try—your taste buds will thank you!