Thai-Style Chicken Salad with Mango (Grain-Free)

A good chicken salad with fruits and herbs is one of my favorite things to eat during the warmer months. It pairs well with other salads for a lighter meal or spooned into lettuce cups for a quick wrap.

You can use poached or roasted chicken for the salad, or even the leftover cooked meat when you make a pot of chicken broth.

I adapted this recipe from Cook’s Illustrated. That magazine has been one of my all-time favorites for over 20 years and my go-to for solid, well-tested recipes. They also have an online membership if you’d like to have all of their recipes at your fingertips instead of a physical magazine arriving each month. I’m not affiliated with them, but I do love their recipes!

Here are some other salads you might enjoy!

Wedge Salad with Yogurt Dressing

Peach and Arugula Salad

Blueberry, Tomato and Burrata Salad

Cobb Salad

Carrie Vitt

1

Thai-Style Chicken Salad with Mango – Grain-Free

Adapted from Cook's Illustrated

15 minPrep Time

15 minTotal Time

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Ingredients

For the Dressing:3 tablespoons fresh lime juice1 shallot2 tablespoons fish sauce 1 garlic clovePinch of red pepper flakes1/2 teaspoon raw honey 1/2 teaspoon sesame oil For the Chicken:4 cups of cooked shredded chicken (you can use poached chicken, rotisserie, or leftover cooked chicken from making chicken broth)For the Salad:2 mangos, peeled, pitted and cut into bite-size pieces1/2 cup fresh mint, chopped1/2 cup cilantro, chopped1/2 cup basil, chopped

Instructions

Place all of the dressing ingredients in a blender and blend until smooth.Place the chicken, chopped mango, mint, cilantro and basil in a medium bowl. Pour dressing over the top and toss to coat. Serve.**I find this salad tastes better after it sits for a while, so I prefer to make it earlier in the day, cover it and place it in the fridge for a few hours or even overnight.7.6.94590https://deliciouslyorganic.net/thai-chicken-salad-mango-grain-free-recipe/

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