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Asian salad with chicken and mango with the best peanut dressing

Crunchy Asian Chicken Mango Salad with Peanut Dressing

This inspired Thai Asian salad with cabbage, unripe mango, peanuts, and more veggies is made fabulous with homemade peanut salad dressing that is so creamy and flavorful you'll have to make extra.
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Course: brunch, Dinner, Entree, lunch, Main Course, Pulutan, Salad, Snack
Cuisine: Asian, Thai
Keyword: 30 minutes or less, cabbage, crunch salad, healthy, mango, peanut sauce, Thai salad, unripe mango
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 531kcal

Ingredients

  • ½ whole green cabbage thinly sliced
  • 1 whole unripe mango green mango julienned or chopped
  • 1 whole carrot julienned
  • ½ whole cucumber remove seeds
  • ½ cup green onions cut in one inch length pieces
  • ½ cup peanuts roasted and salted
  • ¼ cup cilantro chopped
  • 1 lime squeeze all over and mix in
  • 3-5 red Thai chili sliced for garnishing

Chicken Breast

  • 1 whole chicken breast
  • 2 tbsp neutral oil
  • ½ tbsp garlic powder
  • ½ tbsp paprika
  • ½ tbsp salt

Peanut Dressing

  • ¾ cup peanut butter creamy and natural
  • ½ cup honey
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • ½ tbsp sriracha or chili paste
  • 2 tsp toasted sesame oil
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2-3 tbsp water add at the end for thinning the dressing

Instructions

Make the Crunch Thai Salad

  • Add all salad ingredients to a bowl and mix
    ½ whole green cabbage, 1 whole unripe mango, 1 whole carrot, ½ whole cucumber, ½ cup green onions, ½ cup peanuts, ¼ cup cilantro
  • Squeeze the lime all over and mix the salad
    1 lime

Sauté the Chicken Breast

  • rub the dry ingredients all over the chicken breast
    1 whole chicken breast, ½ tbsp garlic powder, ½ tbsp paprika, ½ tbsp salt
  • heat oil in pan over medium heat
    2 tbsp neutral oil
  • set the chicken in the pan in one movement and let sear (about 7-9 minutes per side)
    Flip to sear the other side until finished. 165 F is the internal temp for done chicken breast
    remove from heat source and let rest for five minutes. Chop into chunky pieces.

Make Peanut Dressing

  • put all peanut dressing ingredients in a bowl and mix with a whisk or food processor until completely smooth
    ¾ cup peanut butter, ½ cup honey, 2 tbsp rice vinegar, 2 tbsp soy sauce, ½ tbsp sriracha or chili paste, 2 tsp toasted sesame oil, 1 tsp garlic, 1 tsp ginger
  • then add two tablespoons of water and whisk well
    2-3 tbsp water
  • add another tablespoon of water to make the peanut dressing thinner.
    Add water in very small. increments until you achieve your desired viscosity for the dressing
    mix the dressing until very creamy and the dressing drips off the whisk but still remains thick

Finish this Crunch Thai Salad

  • Combine the salad with the chopped chicken
  • Pour the peanut dressing all over the entire salad and toss well
  • Garnish with the Thai chilies then Serve and Enjoy!
    3-5 red Thai chili

Notes

Serving Suggestions:
  • serve with the whole chicken breast on the side and make the salad as a vegetarian side dish
  • add more veggies such as red bell pepper, red cabbage, roasted sweet potatoes, or sesame seeds

Nutrition

Nutrition Facts
Crunchy Asian Chicken Mango Salad with Peanut Dressing
Amount per Serving
Calories
531
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
20
g
Cholesterol
 
0.2
mg
0
%
Sodium
 
1593
mg
69
%
Potassium
 
554
mg
16
%
Carbohydrates
 
50
g
17
%
Fiber
 
5
g
21
%
Sugar
 
41
g
46
%
Protein
 
13
g
26
%
Vitamin A
 
700
IU
14
%
Vitamin C
 
14
mg
17
%
Calcium
 
69
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.