Thai mango chicken salad
When the weather is scorching hot and you want to avoid heating up your kitchen, opting for light, fresh, and filling dishes is a great idea. Here is a recipe for a refreshing and easy-to-prepare Thai mango chicken salad. You can use leftover chicken meat from last nights barbecue or buy ready cooked chicken filets. This salad is not only your go-to meal choice during the hot summer month, it is the perfect main course for your Valentine's dinner. It is visually appealing with its vibrant colors and refreshing flavors.
Ingredients
- 400 g red cabbage, shredded
- 1 medium carrot, peeled and grated
- 1 red pepper, seeded, finely diced
- 3 spring onions, cleaned, thinly sliced
- 1 ripe mango, peeled, cubed
- 3 chicken filets, cooked, grilled or air-fried and diced or shredded
- 60 g roasted nuts of your choice (peanuts, cashew nuts, almonds)
- 10 g fresh mint or cilantro (optional)
- 2 Tbsp rice vinegar
- 2 Tbsp hot honey or normal honey with 1/4 tsp chili flakes
- 2 Tbsp peanut butter
- 3 Tbsp soy sauce
- 1 Tbsp fresh ginger, minced
- 1 tsp sesame oil
- 2 Tbsp canola oil
- salt and pepper to taste
- 1/2 tsp nigella seeds
Instructions
- First mix the rice vinegar with the honey and peanut butter in a heat-proofed jam jar with lid.
- Warm the mixture in the microwave for 10 to 20 seconds (without the lid), it helps to combine the ingredients thoroughly.
- Add the soy sauce, ginger, sesame and canola oil and close the jar.
- Shake the dressing until everything is mixed well. Set the dressing aside.
- In a bowl, mix the the cabbage, carrot, pepper, spring onions, mango, chicken, nuts and mint or cilantro if you use them.
- Pour half of the dressing over the salad and toss well.
- Let the salad sit in the fridge for at least 30 minutes.
- Check if you would like to use more dressing.
- Check the seasoning, maybe you would like to add some salt and pepper (I do).
- Sprinkle with nigella seeds before serving.
- The salad lasts until the next day in the fridge.