Thai Mango Chicken Salad with Lime and Chili

A fresh Thai salad with juicy chicken strips, sweet mango and a spicy lime and fish sauce dressing. It tastes good warm or cold and is ready in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g chicken breast fillet
• 1 pc ripe mango
• 0.5 pc cucumber
• 1 pc red shallot
• 2 pc spring onions
• 2 pc red chilies
• 1 pc garlic clove
• 2 pc limes (juice and zest)
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp neutral cooking oil
• 1 bunch coriander
• salt
• black pepper

Method

1. Pat the chicken breast dry and season with salt and pepper. Heat the oil in a pan over medium heat and fry the meat for 10 to 12 minutes, turning until golden brown all over and cooked through.
2. Remove the chicken from the pan, let it cool briefly and cut into thin strips.
3. Peel the mango and cut into thin strips. Halve the cucumber lengthwise, remove the seeds and slice.
4. Slice the shallot and spring onions into fine rings, cut the chili into fine rings and finely chop the garlic.
5. Whisk together the lime juice, lime zest, fish sauce, sugar, garlic and half of the chili rings in a bowl until the sugar has dissolved.
6. Toss the mango, cucumber, shallot, spring onions and chicken strips with the dressing. Roughly chop the coriander, fold it in and let the salad rest for 5 minutes.
7. Sprinkle with the remaining chili rings and serve immediately.