Save There's something about a mango that signals summer the moment you cut into it, and I learned that lesson years ago when a friend arrived at my apartment with a bag of them from the farmer's market. She was in a rush, I was overheated from the kitchen, and somehow we ended up tossing together this salad on a whim—chicken we'd had in the fridge, whatever greens we could find, and that lime-chili dressing that changed everything. It became our go-to when we had people over and wanted something that felt both effortless and impressive.
I made this for a dinner party once when someone casually mentioned they couldn't eat dairy, and instead of panicking, I realized this salad was already perfectly suited to them. Everyone ended up loving it, and the person who'd had the dietary restriction commented that it was the first time in years someone had made her feel like their food was made with her in mind, not around her limitations.
Ingredients
- Chicken breasts: The protein backbone—boneless, skinless ones cook quickly and soak up the dressing beautifully without any fuss.
- Ripe mangoes: Look for ones that yield slightly to pressure and smell fragrant; they're the soul of this salad, so pick ones that taste good on their own.
- Mixed salad greens: Whatever combination you have works, though I lean toward something with a bit of peppery bite like arugula to stand up to the dressing.
- Cucumber, red bell pepper, red onion, carrot: These give you texture and crunch; slice them however you like, but thin slices mean they absorb flavor better.
- Fresh cilantro and mint: Don't skip these—they're what makes it taste actually Thai and not just like a salad that happens to have mango in it.
- Lime juice: Fresh lime is non-negotiable; bottled changes the whole character of the dressing.
- Fish sauce: I know it smells intense from the bottle, but trust it; it's the umami anchor that ties everything together.
- Thai red chili: Start with less than you think you'll want and taste as you go; heat builds and lingers.
- Roasted peanuts: These are optional but worth the extra texture and nuttiness they bring.
Instructions
- Season and sear your chicken:
- Pat the chicken dry, salt and pepper both sides generously, then lay them into a hot skillet with just enough oil to shimmer. You want a golden crust—that takes about 4 to 5 minutes per side—and the sound of the sizzle tells you the heat is right.
- Make the dressing:
- Whisk lime juice with fish sauce, brown sugar, oil, chili, and garlic in a small bowl, stirring until the sugar dissolves completely. Taste it straight and adjust the heat level now, before it touches the salad.
- Assemble your vegetables:
- Throw all your greens, mango, and cut vegetables into a large bowl; this is where you can go freely with amounts based on what you like.
- Bring it together:
- Slice the rested chicken, add it to the salad bowl with the herbs, pour the dressing over everything, and toss gently so nothing gets bruised but everything gets coated evenly.
- Finish and serve:
- Top with peanuts if you're using them and eat it right away while the salad is still cool and crisp.
Pin it I remember my mom tasting this for the first time and saying it reminded her of a vacation she took years ago, which was funny because she was just tasting something I'd made on a Tuesday. Food does that sometimes—it becomes less about the recipe and more about the moment it lands in your life.
Variations That Keep Things Fresh
This salad is incredibly forgiving about substitutions. Swap the chicken for grilled shrimp if you want something lighter, or use crispy tofu if you're feeding vegetarians—the dressing works just as well. Some seasons I add avocado or sliced radishes for extra creaminess or peppery bite, and once I even threw in some thinly sliced Thai eggplant when I was at the market and feeling experimental. The mango is really the only non-negotiable part; everything else bends to what you have on hand or what your mood calls for.
The Dressing Is Everything
This lime-chili dressing is so good you could put it on almost anything—roasted vegetables, grilled fish, even just rice. I've made it a hundred times and still sometimes stand at the stove tasting it before it ever touches the salad. The balance between salty, spicy, sour, and sweet is delicate; if your version tastes off, start by tasting the individual components. Maybe your lime wasn't juicy, or the fish sauce you're using is a different brand with a slightly different intensity.
Timing and Make-Ahead Tips
You can prep the vegetables hours ahead—slice everything and keep them in separate containers in the fridge so they stay dry and crisp. The dressing keeps for a few days in a jar and actually gets better as the flavors meld. The one thing you can't do ahead is assemble the whole salad because the greens will wilt and the mango will start to break down. Cook the chicken whenever you want and slice it just before serving, or even serve it warm if that's what appeals to you on the day.
- Make the dressing in the morning and let it sit so the garlic and chili have time to infuse properly.
- Cut your vegetables but keep them separate until the last minute so nothing gets waterlogged or bruised.
- If you're cooking for guests, have everything prepped and just assemble the salad while they're sitting down so it goes straight from bowl to table.
Pin it This salad has fed me through countless lunches and dinners, and it's never once felt like I was compromising on flavor for simplicity. It's one of those recipes that proves you don't need hours or a complicated ingredient list to make something memorable.
Frequently Asked Questions
- → Can I substitute chicken with a vegetarian option?
Yes, firm tofu can replace chicken, and soy sauce should be used instead of fish sauce to maintain the dressing's flavor.
- → How spicy is the lime-chili dressing?
The spice level can be adjusted by varying the amount of Thai red chili used in the dressing to suit your preference.
- → What fresh herbs are included in the salad?
Fresh cilantro and mint leaves provide aromatic and refreshing notes to complement the other ingredients.
- → Are roasted peanuts essential in this dish?
Roasted peanuts add a crunchy texture and nutty flavor but can be omitted if allergies are a concern or according to taste.
- → What cooking method is used for the chicken?
The chicken breasts are pan-seared in vegetable oil until golden and cooked through, then sliced thinly for the salad.