Chicken Salad with Mango and Mint

Steps

1. 1

   Prepare the dressing

   • In a small bowl, whisk together 3 tablespoons (45 ml) fresh lime juice, 1.5 tablespoons (22 ml) fish sauce, thinly sliced red chili if desired, and 1 teaspoon (5 g) palm sugar or brown sugar if using.
   • Whisk well to dissolve the sugar completely.
   • Taste and adjust the balance: if it's too salty, add a touch more lime juice; if too sour, a pinch more sugar helps round out the flavors.
   • Set aside.

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   Ready when: Dressing is well combined with sugar dissolved; flavors are balanced between salty, sour, and sweet

   Tip: Use freshly squeezed lime juice, not bottled—its bright acidity is essential to this salad

2. 2

   Marinate chicken in dressing

   • Place 3 cups (450 g) shredded cooked chicken in a large mixing bowl.
   • Pour the prepared dressing over it and toss gently with two forks or salad tongs until every piece is evenly coated and glistens.
   • Let sit for 2–3 minutes so the chicken absorbs the tangy, salty flavors.

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   Ready when: Chicken is evenly coated and glistens with dressing

   Tip: Don't oversoak—2–3 minutes is enough or the chicken becomes mushy and loses its tender texture

3. 3

   Dice the mango

   • Hold a ripe but firm medium mango (about 300 g) in one hand.
   • Using a sharp knife, slice parallel to the flat pit on both sides to create two large halves, leaving the pit behind.
   • Score the flesh in a crosshatch pattern, cutting down to but not through the thin skin.
   • Then, holding each scored half skin-side down over the cutting board, use the knife to cut the cubes away from the skin, letting them drop into the bowl.
   • Trim any remaining mango flesh from the thin edges around the pit and add to the bowl.

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   Ready when: Mango is diced into bite-sized cubes and ready to add to the salad

   Tip: Choose a mango that gives slightly to gentle pressure but isn't mushy—too ripe and it'll break down into mush; too firm and it's hard to dice cleanly

4. 4

   Slice onion and chop herbs

   • Halve a medium red onion and thinly slice one half into half-moons, creating layers about 1/8 inch thick (about 100 g total).
   • Add to the bowl with the diced mango.
   • Roughly chop 1/3 cup (10 g) fresh mint leaves and 1/4 cup (8 g) fresh cilantro leaves.
   • Add both to the bowl.

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   Ready when: Onion is thinly sliced into half-moons and herbs are roughly chopped

   Tip: Slice the onion thinly so it doesn't overpower—the raw bite will mellow pleasantly as it sits in the dressing

5. 5

   Gently toss everything together

   • Now add the diced mango, sliced onion, and chopped herbs to the bowl with the dressed chicken.
   • Using two forks, very gently toss everything together until evenly mixed, working carefully to keep the mango pieces intact and the chicken shreds light and separate.
   • The salad should look colorful and vibrant with no clumps.

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   Ready when: All ingredients are evenly distributed and the salad is colorful and uniform throughout

   Tip: Don't use a spoon or aggressive tossing—use two forks and a gentle folding motion so nothing breaks apart

6. 6

   Top with peanuts and serve

   • Divide the salad among serving bowls or plates.
   • Top each portion with about 1 tablespoon (7–8 g) of coarsely crushed roasted peanuts for crunch and richness.
   • Serve immediately while the herbs are brightest, the vegetables are crisp, and the flavors are most vibrant.
   • Optionally serve over lettuce leaves, in lettuce cups, or alongside jasmine rice.

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   Tip: Serve right away so vegetables stay crisp—the red onion will continue to mellow in the dressing as it sits, which is pleasant but the salad is at its best when fresh