Grilled Thai Chicken Salad With Mango – Bright, Fresh, And Satisfying
Sunny, zesty, and full of crunch, this Grilled Thai Chicken Salad with Mango brings bold flavor without a lot of fuss. You get tender grilled chicken, sweet mango, and a punchy lime-fish sauce dressing that wakes everything up. It’s easy enough for a weeknight and special enough for guests.
The textures are spot-on: juicy chicken, crisp veggies, and fresh herbs. If you like salads that feel like a full meal, this one checks every box.
Grilled Thai Chicken Salad With Mango - Bright, Fresh, And Satisfying
Ingredients
Method
- Make the dressing-marinade. In a bowl, whisk fish sauce, lime juice, soy sauce, rice vinegar, brown sugar, chili-garlic sauce, garlic, ginger, and neutral oil.Taste and adjust: add more lime for brightness, sugar for balance, or chili for heat.
- Marinate the chicken. Place chicken in a zip-top bag or shallow dish. Pour in about 1/3 of the dressing. Toss to coat and chill for 20–30 minutes (up to 4 hours).Reserve the remaining dressing for the salad.
- Prep the salad base. In a large bowl, combine cabbage, greens, cucumber, bell pepper, carrot, mint, cilantro, and Thai basil. Keep chilled until ready to assemble.
- Prep the mango and toppings. Slice mango into thin strips or small cubes. Chop peanuts or cashews.Slice green onions and chili. Set aside.
- Heat the grill or pan. Preheat a grill to medium-high and oil the grates, or heat a grill pan or cast-iron skillet with a light film of oil.
- Grill the chicken. Remove chicken from marinade, letting excess drip off. Grill 4–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until cooked through and nicely charred.Internal temp should reach 165°F (74°C).
- Rest and slice. Let chicken rest for 5 minutes, then slice thinly across the grain.
- Toss the salad. Add mango and most of the nuts to the salad bowl. Drizzle with the reserved dressing and toss gently. Aim for light, even coating—don’t drown it.
- Assemble and serve. Top the dressed salad with sliced chicken.Sprinkle with remaining nuts, green onions, and chili. Serve with lime wedges. Enjoy right away.
Why This Recipe Works
- Balanced flavors: The dressing blends salty fish sauce, bright lime juice, a touch of sweetness, and a hint of heat. It ties the whole salad together.
- Great texture: Charred chicken, crunchy cabbage, and creamy mango create a satisfying bite in every forkful.
- Meal prep friendly: You can marinate the chicken and make the dressing ahead of time, then assemble right before serving.
- Light but filling: Protein from chicken keeps you satisfied, while fresh produce keeps it vibrant and fresh.
- Customizable: Adjust the heat, switch up herbs, or swap in your favorite crunchy veggies.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts
- Mango: 2 ripe mangoes, peeled and sliced
- Greens and crunch: 3 cups shredded green or napa cabbage, 1 cup romaine or mixed greens, 1 cup thinly sliced cucumber, 1 red bell pepper (thinly sliced), 1 small carrot (shredded)
- Herbs: 1/2 cup fresh cilantro leaves, 1/2 cup fresh mint leaves, 1/4 cup Thai basil (optional but fantastic)
- Nuts: 1/3 cup roasted peanuts or cashews, roughly chopped
- Aromatics: 2 green onions (sliced), 1 small red chili or 1/2 jalapeño (thinly sliced, optional)
- Marinade/Dressing base: 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 1 tablespoon soy sauce, 2 tablespoons brown sugar or palm sugar, 1 tablespoon rice vinegar
- Heat and aroma: 1–2 teaspoons chili-garlic sauce or sriracha (to taste), 2 cloves garlic (minced), 1 teaspoon grated fresh ginger
- Oil: 2 tablespoons neutral oil (canola, avocado) plus a little for the grill
- Optional extras: 1 teaspoon sesame oil for depth, lime wedges for serving
How to Make It
- Make the dressing-marinade. In a bowl, whisk fish sauce, lime juice, soy sauce, rice vinegar, brown sugar, chili-garlic sauce, garlic, ginger, and neutral oil.Taste and adjust: add more lime for brightness, sugar for balance, or chili for heat.
- Marinate the chicken. Place chicken in a zip-top bag or shallow dish. Pour in about 1/3 of the dressing. Toss to coat and chill for 20–30 minutes (up to 4 hours).Reserve the remaining dressing for the salad.
- Prep the salad base. In a large bowl, combine cabbage, greens, cucumber, bell pepper, carrot, mint, cilantro, and Thai basil. Keep chilled until ready to assemble.
- Prep the mango and toppings. Slice mango into thin strips or small cubes. Chop peanuts or cashews.Slice green onions and chili. Set aside.
- Heat the grill or pan. Preheat a grill to medium-high and oil the grates, or heat a grill pan or cast-iron skillet with a light film of oil.
- Grill the chicken. Remove chicken from marinade, letting excess drip off. Grill 4–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until cooked through and nicely charred.Internal temp should reach 165°F (74°C).
- Rest and slice. Let chicken rest for 5 minutes, then slice thinly across the grain.
- Toss the salad. Add mango and most of the nuts to the salad bowl. Drizzle with the reserved dressing and toss gently. Aim for light, even coating—don’t drown it.
- Assemble and serve. Top the dressed salad with sliced chicken.Sprinkle with remaining nuts, green onions, and chili. Serve with lime wedges. Enjoy right away.
Storage Instructions
- Keep components separate: Store chicken, dressing, and salad base in separate containers.This prevents sogginess.
- Refrigeration: Cooked chicken keeps for 3–4 days. Dressing lasts up to a week. Chopped vegetables stay fresh for 2–3 days if kept dry.
- Mango: Store cut mango in an airtight container for up to 2 days.Add to the salad right before serving.
- Freezing: Do not freeze the salad. You can freeze cooked chicken for up to 2 months; thaw overnight in the fridge.
Health Benefits
- Lean protein: Grilled chicken supports muscle health and helps you feel full without weighing you down.
- Fiber and micronutrients: Cabbage, peppers, and greens provide fiber, vitamin C, and antioxidants.
- Healthy fats: Nuts add satisfying crunch and heart-healthy fats.
- Lower sugar than many dressings: A little brown sugar balances the dressing, but lime and fish sauce carry most of the flavor load.
- Hydrating ingredients: Cucumber and mango add water content and natural sweetness, making the salad refreshing without heavy creams.
What Not to Do
- Don’t skip seasoning the chicken: The marinade adds flavor and keeps it juicy. Plain grilled chicken will taste flat here.
- Don’t overdress the salad: Too much dressing makes it soggy.Start with less and add more if needed.
- Don’t overcook the chicken: Dry chicken ruins the texture. Pull it at 165°F and rest it.
- Don’t use unripe mango: You want sweet, slightly soft mango for balance. Rock-hard mango will be bland and starchy.
- Don’t forget fresh herbs: They’re the soul of this salad.Skipping them changes the whole flavor profile.
Variations You Can Try
- Swap the protein: Use shrimp, tofu, or salmon. For tofu, press, marinate, and grill until crisp at the edges.
- Make it peanut-lime: Add 1–2 tablespoons creamy peanut butter to the dressing and whisk until smooth. Thin with a splash of water if needed.
- Add noodles: Toss in cooked, cooled rice noodles or glass noodles for a heartier salad.
- Go extra crunchy: Add shredded red cabbage, snap peas, or bean sprouts.
- Spice it up: Use bird’s eye chilies for real heat, or add more chili-garlic sauce.
- Vegetarian version: Skip fish sauce and use soy sauce plus a splash of mushroom sauce or a vegan fish sauce alternative.
FAQ
Can I make this without fish sauce?
Yes.
Use extra soy sauce plus a little rice vinegar and a pinch of salt. For deeper flavor, add a touch of mushroom soy sauce or a vegan fish sauce substitute.
What’s the best mango to use?
Ataulfo (honey) mangoes are ideal because they’re sweet and creamy. If using larger red mangoes, choose ones that give slightly when pressed and smell fragrant at the stem.
Can I bake the chicken instead of grilling?
Absolutely.
Bake at 425°F (220°C) for 18–22 minutes depending on thickness, then broil for 1–2 minutes to get a little char. Rest, slice, and add to the salad.
How do I make it ahead for lunch?
Pack the greens and veggies in one container, the mango in another, and the chicken and dressing separately. Combine and dress right before eating to keep everything crisp.
Is there a nut-free option?
Yes.
Use roasted pumpkin seeds or toasted sesame seeds for crunch, or skip the nuts entirely and add crispy shallots.
How spicy is this salad?
It’s mild to medium by default. You control the heat with chili-garlic sauce and fresh chilies. Start small, taste, and adjust.
What if my mango is too soft?
Chill it before slicing.
Cut into larger chunks rather than thin slices so it holds shape. Soft mango still tastes great here.
Final Thoughts
This Grilled Thai Chicken Salad with Mango is bright, crisp, and satisfying without being heavy. The limey, savory dressing pairs beautifully with juicy chicken and sweet mango, and the fresh herbs bring it to life.
Keep the components prepped in the fridge, and you’ve got an easy, flavorful meal ready in minutes. It’s the kind of salad you’ll want to make on repeat, especially when you’re craving something fresh with real personality.
