Crisp vegetables, tender chicken, and sweet mango are tossed in a rich peanut dressing for a refreshing Thai-inspired salad that's perfect for warm weather dining.
Recipe Details
Ingredients
- 500g boneless, skinless chicken breasts
- 15ml olive oil
- 200g mixed salad greens
- 1 large ripe mango, peeled and julienned
- 200g red cabbage, thinly sliced
- 2 medium carrots, julienned
- 1 large cucumber, julienned
- 1 large red bell pepper, thinly sliced
- 100g fresh bean sprouts
- 60ml fresh mint leaves
- 60ml fresh cilantro leaves
- 80g roasted peanuts, roughly chopped
- 90ml natural peanut butter
- 45ml fresh lime juice
- 30ml low-sodium soy sauce
- 15ml rice vinegar
- 30ml honey
- 10ml toasted sesame oil
- 15ml fresh ginger, grated
- 2 cloves garlic cloves, minced
- 2ml red pepper flakes
- 30ml warm water
Instructions
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Season 500g boneless with salt and pepper. Heat 15ml olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 74°C (165°F).
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Let chicken rest for 5 minutes, then slice into thin strips. Set aside to cool completely.
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In a large salad bowl, combine 200g mixed salad greens, 1 large ripe mango, 200g red cabbage, 2 medium carrots, 1 large cucumber, 1 large red bell pepper, and 100g fresh bean sprouts.
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For the peanut dressing, whisk together 90ml natural peanut butter, 45ml fresh lime juice, 30ml low-sodium soy sauce, 15ml rice vinegar, 30ml honey, 10ml toasted sesame oil, 15ml fresh ginger, 2 cloves garlic cloves, and 2ml red pepper flakes in a small bowl.
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Gradually whisk in 30ml warm water until the dressing reaches your desired consistency. It should be pourable but still coat the back of a spoon.
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Add the cooled chicken strips to the salad along with 60ml fresh mint leaves and 60ml fresh cilantro leaves.
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Drizzle with the peanut dressing and toss gently to coat all ingredients evenly.
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Garnish with 80g roasted peanuts and serve immediately.
Tips
Chicken Prep: For extra flavor, marinate the chicken in lime juice, soy sauce, and ginger for 30 minutes before cooking.
Mango Selection: Choose a mango that yields slightly to pressure but isn't mushy. It should smell sweet at the stem end.
Vegetable Prep: Use a mandoline or sharp knife to get thin, uniform cuts on vegetables for the best texture and appearance.
Dressing Consistency: If the peanut dressing is too thick, thin with more warm water. If too thin, add more peanut butter.
Make Ahead: Prepare all components separately and dress the salad just before serving to maintain crispness and prevent wilting.