recipe

“Spicy Thai Mango Salad with Grilled Chicken – A Zesty Allergy-Friendly Delight”

5 min read

Spicy Thai Mango Salad with Grilled Chicken – A Zesty Allergy-Friendly Delight

Hello, lovely readers! Today, I’m thrilled to share a fresh and vibrant recipe that has become a favorite in our household – Spicy Thai Mango Salad with Grilled Chicken. Bursting with colours, textures, and flavours, this dish is perfect for any time of the day, whether you’re looking for a light lunch, a refreshing supper, or even a quick snack.

If you’re anything like me, you probably love dishes that bring a bit of an exotic flair to the table, and this one does just that. The sweet, juicy mango mingles beautifully with the crunchy vegetables and perfectly grilled chicken, all brought together with a tangy and spicy dressing. And the best part? It’s completely free from eggs, dairy, and soya – making it a fantastic choice for those with allergies.

Why Mango?

Mango has always been a superstar in my kitchen. Its sweet and slightly tart flavor adds an element of surprise and delight to many dishes. For this particular recipe, the ripe mango pairs wonderfully with the spicy kick from the chili and the freshness of the herbs. It’s like a summer vacation in every bite!

Ingredient Spotlight

One of the things I love most about this salad is how easily you can tweak it to suit your taste. Don’t like red bell peppers? Swap them for yellow or orange ones. Want to tone down the heat? Simply use less chili or skip it altogether. The versatility of this dish makes it a kitchen staple.

Cooking the Chicken

Grilling the chicken breast to juicy perfection is key here. I like to season them simply with salt, pepper, and a drizzle of olive oil before grilling. The slight char from the grill not only adds amazing flavor but also complements the sweet and zesty components of the salad.

Let’s Get Started!

Gather your ingredients, and let’s dive into this colorful culinary journey. Here’s what you’ll need:

  • 2 mangos, peeled and thinly sliced
  • 2 chicken breasts (approximately 400g)
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 carrots, julienned
  • 100g cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 50g fresh coriander, chopped
  • 50g fresh mint leaves
  • 50g roasted peanuts, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon light brown sugar
  • 1 clove garlic, minced
  • 1 red chili, finely chopped (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method

  1. Preheat your grill to medium-high heat (around 200°C or 400°F).
  2. Season the chicken breasts with salt and pepper, then drizzle with olive oil.
  3. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from grill and allow to rest for 5 minutes, then slice thinly.
  4. In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and finely chopped red chili (if using) to make the dressing.
  5. In a large salad bowl, combine the sliced mango, red bell pepper, cucumber, carrots, cherry tomatoes, and red onion.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Add the sliced grilled chicken, fresh coriander, fresh mint leaves, and crushed roasted peanuts to the salad. Toss gently to mix.
  8. Serve immediately and enjoy your Spicy Thai Mango Salad with Grilled Chicken.

And there you have it! A delicious, vibrant dish that’s sure to impress anyone seated at your table. Whether you’re enjoying this on a sunny patio or bringing a bit of brightness to a rainy day, this salad is a true winner. I’d love to hear how this recipe turned out for you – feel free to leave a comment or tag me in your culinary creations!

Happy cooking, and as always, thank you for being part of the Al’s Cooking Blog family!

Until next time,
Al

Ingredients

  • 2 mangos, peeled and thinly sliced
  • 2 chicken breasts (approximately 400g)
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 carrots, julienned
  • 100g cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 50g fresh coriander, chopped
  • 50g fresh mint leaves
  • 50g roasted peanuts, crushed
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon light brown sugar
  • 1 clove garlic, minced
  • 1 red chili, finely chopped (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method

Method

  1. Preheat your grill to medium-high heat (around 200°C or 400°F).
  2. Season the chicken breasts with salt and pepper, then drizzle with olive oil.
  3. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from grill and allow to rest for 5 minutes, then slice thinly.
  4. In a small bowl, whisk together the fish sauce, lime juice, brown sugar, minced garlic, and finely chopped red chili (if using) to make the dressing.
  5. In a large salad bowl, combine the sliced mango, red bell pepper, cucumber, carrots, cherry tomatoes, and red onion.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Add the sliced grilled chicken, fresh coriander, fresh mint leaves, and crushed roasted peanuts to the salad. Toss gently to mix.
  8. Serve immediately and enjoy your Spicy Thai Mango Salad with Grilled Chicken.

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