Pin It I discovered this salad on a sweltering afternoon when my neighbor brought over a basket of mangoes from her tree, and I had half a rotisserie chicken sitting in the fridge. There was something about the way the golden fruit's sweetness cut through the heat that made me think of Thailand, a place I'd eaten my way through years ago. I threw together whatever fresh herbs I had, squeezed a lime, and suddenly the plate in front of me tasted like a memory I didn't know I was missing. Now this salad is my go-to when the weather turns hot and I want something that feels both light and completely satisfying.
I made this for a dinner party last summer when a friend mentioned she'd been craving something with mango, and I watched her face light up when she took the first bite. She asked for the recipe twice before dessert even arrived, which told me everything I needed to know about whether this dish was a keeper. Since then, it's become the salad people request when they come over during warm months.
Ingredients
- Chicken breasts: Buy them boneless and skinless so they cook fast and stay tender, and don't skip the resting step or they'll be tough.
- Ripe mangoes: The fruit should give slightly when you press it gently, not hard like a stone or mushy like it's past its prime.
- Mixed salad greens: A combination keeps things interesting; I use whatever looks best at the market.
- Fresh cilantro and mint: These aren't optional if you want the salad to taste authentically Thai, so seek them out.
- Lime juice: Fresh squeezed makes all the difference; bottled juice tastes flat by comparison.
- Fish sauce: I know it smells funky in the bottle, but it's the secret to real flavor, trust me on this.
- Thai red chili: Adjust this to your heat tolerance, but don't skip it entirely or you lose the dish's personality.
- Roasted peanuts: A handful adds crunch and richness, and makes the salad feel more complete.
Instructions
- Get the chicken golden:
- Season your chicken breasts generously with salt and pepper, then sear them in hot oil until they're golden on both sides and cooked through. Let them rest so they stay juicy, then slice them thin so they nestle into the salad.
- Make the dressing:
- Whisk together lime juice, fish sauce, brown sugar, oil, minced chili, and garlic until the sugar dissolves and everything smells bright and alive. Taste it as you go, because this is where you adjust the heat and balance.
- Build the salad:
- Toss your greens, mango, vegetables, and fresh herbs together in a large bowl so everything mingles before you add the chicken. Add the sliced chicken and dressing and toss gently so nothing gets bruised.
- Finish and serve:
- Scatter peanuts over the top if you're using them, and eat it right away while everything is still cool and the greens haven't started to wilt.
Pin It 
This salad reminds me that sometimes the best meals come from the smallest impulses, when you're not trying too hard to impress and you're just cooking what feels good. That's when the magic happens.
Choosing Your Mango
The mango is the heart of this salad, so choose one that's ripe but still firm enough to slice cleanly. I learned this the hard way after buying mangoes that turned to mush the moment I cut into them. A ripe mango should smell sweet and feel slightly soft when you press it with your thumb, but it shouldn't be so soft that your finger leaves a dent. If you're buying them a day or two ahead, choose ones that are slightly less ripe and let them sit on your counter.
The Dressing is Everything
This is not the kind of salad where the dressing is an afterthought. The lime-chili mixture is what brings everything together and makes it taste authentically Thai. The balance between the sour lime, the salty fish sauce, the sweetness of brown sugar, and the heat of the chili is what makes your mouth wake up. If you're used to creamy dressings, this one might feel unusual at first, but once you taste how it brightens all the other flavors, you'll understand why it works.
Variations and Add-ons
This recipe is a starting point, not a rulebook. I've added sliced avocado when I had it, which makes the salad richer and more substantial. Crispy shallots add texture if you want something with more crunch, and a handful of cooked rice noodles can turn it into more of a complete meal. Some friends add sliced radishes or snap peas, others drizzle a bit of sesame oil at the end. The beauty of this salad is that it plays well with additions.
- Crispy fried shallots take the texture from good to unforgettable.
- Firm tofu swapped for chicken makes this vegetarian and just as delicious.
- A splash of sesame oil drizzled at the very end adds a subtle nuttiness that makes people ask what the secret ingredient is.
Pin It This is the kind of salad that makes you feel good while you're eating it, and even better afterward. It's bright and refreshing and somehow more filling than it looks.
Recipe Questions & Answers
- → Can I substitute the chicken with another protein?
Yes, firm tofu works well as a vegetarian alternative and pairs nicely with soy sauce instead of fish sauce.
- → How can I adjust the spice level?
Modify the amount of red chili in the dressing to suit your taste, using less for mild heat or more for extra spice.
- → What salad greens are best for this dish?
Mixed greens like romaine, arugula, and spinach provide crispness and balance the sweet mango perfectly.
- → Are roasted peanuts necessary?
They add a pleasant crunch and nutty flavor but can be omitted if preferred or to avoid allergens.
- → How should the chicken be cooked?
Cook chicken breasts in a skillet with oil over medium-high heat for 4–5 minutes per side until golden and cooked through, then slice thinly.