Bright, bold, and bursting with flavor, this Thai Mango Chicken Salad with Chili Lime Dressing is a summertime must. Tender grilled chicken mingles with sweet mango, crisp veggies, and a punchy chili-lime vinaigrette. A sprinkling of fresh herbs and crunchy peanuts brings texture and depth. As an experienced blogger, I love how easily this salad doubles as portable lunch or elegant starter.

Ingredients

Salad

• 2 boneless, skinless chicken breasts

• Salt and pepper

• 1 tablespoon vegetable oil

• 2 ripe mangoes, peeled and sliced

• 1 red bell pepper, thinly sliced

• 1 small cucumber, halved lengthwise and sliced

• 1 cup shredded purple cabbage

• ¼ cup fresh cilantro leaves

• 2 tablespoons chopped roasted peanuts

Chili Lime Dressing

• Juice of 2 limes

• 2 teaspoons honey

• 1 tablespoon fish sauce (or soy sauce)

• 1 teaspoon chili garlic sauce (adjust to heat preference)

• 2 tablespoons olive oil

Preparation Steps

1. Grill the chicken.

   • Season chicken with salt and pepper.

   • Heat oil in a grill pan over medium-high heat; cook 6–7 minutes per side until cooked through. Rest 5 minutes, then slice thinly.

2. Make the dressing.

   • Whisk lime juice, honey, fish sauce, chili garlic sauce, and olive oil in a bowl until emulsified.

3. Assemble the salad.

   • In a large bowl, combine mango, bell pepper, cucumber, cabbage, and cilantro.

   • Add sliced chicken.

4. Dress and toss.

   • Pour dressing over salad; toss gently to coat all ingredients.

   • Transfer to plates and sprinkle with peanuts.

Serving Tips

• Heat level: Stir in sliced fresh chilies or extra chili sauce.

• Vegan option: Swap chicken for grilled tofu and fish sauce for soy sauce.

• Prep-ahead: Chop all veggies and mix dressing 1 day ahead; grill chicken just before serving.

This vibrant salad perfectly balances sweet, salty, sour, and spicy notes—transporting your taste buds straight to Thailand with every forkful.