Chicken Green Mango Thai Salad Recipes

THAI CHICKEN SALAD

Steps:

• Take the chicken out of the fridge 30 minutes before cooking.
• Boil water in a saucepan. Add chicken, put the lid on, let the water come back up to a simmer, then remove from stove. Set aside for 20 minutes (even up to 45 min is fine). (Note 4)
• Remove chicken from water and shred, then cool.
• Place ingredients in a jar. Shake well. Taste and adjust as required. It should be a balance of tangy / sweet / salty / hint of spice. (Note 5)
• Place Salad ingredients in a large bowl. Drizzle over most of the Dressing, toss. Serve immediately, drizzled with remaining Dressing.

CHICKEN & GREEN MANGO THAI SALAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the peanuts on a tray, then place in the oven to roast until golden.
• For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits).
• Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.
• Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
• Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves.
• Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes.
• Crush the roasted peanuts in a pestle and mortar.
• Transfer the cooked chicken to a bowl of iced water to cool, then drain and shred the meat and place in a large bowl.
• Add the chopped vegetables, beansprouts and beancurd (if using) to the bowl with the chicken and toss to combine.
• Divide among serving plates and drizzle lightly with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like.

THAI MANGO CHICKEN SALAD

Steps:

• Preheat your oven to 350 F, or warm up your grill.
• Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
• Add a little water to the bottom of the pan to keep from drying out.
• Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
• When chicken is cool enough, slice into bite-size pieces.
• Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
• Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
• To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
• Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
• Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
• Serve right in the salad bowl or portion out into individual bowls.

THAI GREEN MANGO SALAD

Steps:

• Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl.
• Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours.
• Top with peanuts and lime juice just before serving.