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

Description

This vibrant Thai Chicken Mango Salad combines tender shredded chicken, crisp cabbage, sweet ripe mango, crunchy cashews, and fresh herbs, all tossed in a zesty Asian-inspired dressing. It’s a refreshing, satisfying salad packed with flavor and texture, perfect for a light main course or a healthy side dish.

Ingredients

Units Scale

For the Mango Chicken Salad

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

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

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Instructions

Prepare Salad Ingredients: In a large bowl, add the shredded cabbage, matchstick carrots, thinly sliced red onion, julienned red bell pepper, sliced mango, chopped cilantro, chopped cashews, and shredded chicken. Gently toss to combine the ingredients evenly.
Make the Asian Dressing: In a small bowl or mason jar, whisk together the rice vinegar, tamari sauce, minced garlic, honey, minced ginger, peanut butter, sesame oil, and olive oil until the mixture is smooth and well combined. Alternatively, shake vigorously in a jar for a few seconds.
Toss and Marinate: Pour the desired amount of dressing over the salad (typically about half is sufficient). Toss thoroughly until everything is evenly coated. For maximum flavor, let the salad sit in the refrigerator for at least 30 minutes, allowing the flavors to meld together.
Serve: Enjoy the salad cold or at room temperature. Serve as a light main course or as a side, garnishing with extra fresh cilantro or cashews if desired.

Notes

You can cook the shredded chicken using your preferred method – baked, boiled, crockpot, Instant Pot, or use store-bought rotisserie chicken for convenience.
To save time, pre-shredded cabbage can be used instead of shredding your own.
Select a ripe but slightly firm mango to make slicing easier and to prevent mushiness.
Allowing the salad to marinate in the dressing for at least 30 minutes enhances the flavor. Longer marinating makes it even tastier.
Use only as much dressing as you like; any remaining dressing can be saved for another salad or used as a stir-fry sauce.

Nutrition

Serving Size: 1/5 of recipe
Calories: 320
Sugar: 14g
Sodium: 730mg
Fat: 17g
Saturated Fat: 2.5g
Unsaturated Fat: 13.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 21g
Cholesterol: 44mg