Vietnamese Mango & Chicken Salad Recipe

Recipe By Slurrp

This Vietnamese Mango & Chicken Salad is a refreshing and vibrant dish that combines the sweetness of ripe mangoes with the savory flavors of grilled chicken. The salad is packed with fresh herbs, crunchy vegetables, and a tangy dressing made with lime juice, fish sauce, and chili. It's a perfect balance of flavors and textures, making it a great option for a light and healthy meal. Serve it as a main course or as a side dish at your next summer gathering.

4.8
16 Rating -
Rate
Non Vegdiet
1hr 10minstotal
1hr 10m.total
Vietnamese Mango & Chicken Salad
plan
Bookmark

ingredients serve

Ingredients for Vietnamese Mango & Chicken Salad Recipe

  • 1 Chicken Breasts
  • 1 Ripe Mangoes, Diced
  • 1/2 cup Shredded Carrots
  • 1/2 Cucumber, Sliced
  • 1/4 cup Chopped Fresh Herbs
  • 0.13 cup Lime Juice
  • 1 tablespoon Fish Sauce
  • 1/2 tablespoon Sugar
  • 1/2 Small Red Chili, Finely Chopped
  • as required Crushed Peanuts, For Garnish

Directions: Vietnamese Mango & Chicken Salad Recipe

Cooking Directions

  • STEP 1.Start by grilling the chicken breasts until they are cooked through and have a nice char on the outside.
  • STEP 2.While the chicken is grilling, prepare the dressing by whisking together lime juice, fish sauce, sugar, and chili.
  • STEP 3.Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
  • STEP 4.In a large bowl, combine the sliced chicken, diced mangoes, shredded carrots, sliced cucumbers, and chopped herbs.
  • STEP 5.Pour the dressing over the salad and toss everything together until well coated.
  • STEP 6.Garnish with crushed peanuts and serve immediately.
  • STEP 7.This salad can be stored in the refrigerator for up to 2 days. However, it is best enjoyed fresh.

Cooking Tips

  • Make sure to let the chicken rest before slicing it. This will help keep the meat juicy and tender.
  • Feel free to adjust the amount of chili in the dressing according to your spice preference.
  • For added crunch, you can also sprinkle some crispy fried shallots on top of the salad.

Storage and Serving

  • Store the salad in an airtight container in the refrigerator for up to 2 days.
  • Serve the salad chilled or at room temperature.
  • This salad can be enjoyed as a main course or as a side dish with grilled meats or seafood.
Nutrition
value
353
calories per serving
19 g Fat26 g Protein18 g Carbs12 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    26g
  • Carbs
    18g
  • Fiber
    12g

MacroNutrients

  • Carbs
    18g
  • Protein
    26g
  • Fiber
    12g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    547mg
  • Iron
    9mg
  • Vitamin A
    1327mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    1mg
  • Vitamin B9
    217mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    135mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    167mg
  • Manganese
    4mg
  • Phosphorus
    330mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp