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Grilled Thai Chicken Salad With Mango - Bright, Fresh, And Satisfying

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Prep the mango and toppings. Slice mango into thin strips or small cubes. Chop peanuts or cashews. Slice green onions and chili. Set aside.
  5. 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.
  6. 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).
  7. Rest and slice. Let chicken rest for 5 minutes, then slice thinly across the grain.
  8. 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.
  9. 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.