Thai Chicken Salad With Mango
This Thai Chicken Salad With Mango, made entirely from scratch, makes a light, refreshing, protein-packed lunch or dinner for any occasion.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1/4 head head green cabbage
- 1/4 head head purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper
- 2 mangoes ((see notes))
- 2 green onions
- 1/4 cup cilantro ((see notes))
- 1/4 cup mint ((optional))
- 1/2 cup roasted peanuts ((see notes))
- 1 lb chicken ((see notes))
- 2 tbsp sesame oil ((see notes))
- 4 tbsp honey ()
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tbsp garlic powder
- 1 tbsp red chili flakes
- 2 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- 4 tbsp honey
- 2 limes
- 2 clove garlic
- 1 tsp ginger paste
- 2 tsp red chili flakes
Instructions
- 1
Chop all the ingredients for the salad very finely, mix everything but the cilantro, and set everything aside. (see notes)
- 2
Chop the roasted peanuts and set aside.
- 3
Toss the chopped salad with the dressing once it's ready, and let the mixture sit while you cook the chicken.
- 4
Mix in the cilantro, peanuts, and chicken just before serving. (see notes)
- 5
Mix all the ingredients for the chicken marinade, add the chicken, and set aside for 15 minutes.
- 6
Air fry the chicken at 350 degrees Fahrenheit for 20 minutes.
- 7
Remove the chicken and let it cool for 5 minutes before chopping it into pieces
- 8
Crush the Ginger and garlic cloves and mix them with all the ingredients for the dressing.