Food & Recipes

Mango Chicken Salad With Thai-Style Vinaigrette

Written by Health Guru
Look for mangoes that just yield to the pressure of fingers, which means they are ripe but not overripe. Slice the stem end off to create a flat surface, so the mango doesn’t slip when peeling.


6 cups (1.5 L) mixed salad greens, loosely packed
3 cups (750 mL) cooked chicken, shredded
1 firm ripe mango, peeled, pitted and sliced
1 cup (250 mL) cherry tomatoes or grape tomatoes, quartered
1/4 cup (60 mL) fresh cilantro, chopped
1/3 cup (75 mL) unsalted dry-roasted peanuts, coarsely chopped

Thai-Style Vinaigrette:
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) lime juice
2 tsp (10 mL) packed brown sugar
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) Asian chili sauce, such as sriracha


Thai-Style Vinaigrette: In small bowl, whisk together oil, lime juice, brown sugar, fish sauce and chili sauce.

In large bowl, toss together salad greens, chicken, mango, tomatoes and cilantro. Add vinaigrette, tossing gently to coat. Sprinkle with peanuts.

Servings: 4

Mango Chicken Salad With Thai-Style Vinaigrette

Mango Chicken Salad With Thai-Style Vinaigrette