Thai-Style Chicken and Green Mango Salad Recipe

Mix 1 tablespoon of fish sauce into ½ cup of water. Add the garlic, ginger, and chicken breast strips, and marinate for 15 minutes.

Drain the chicken well. Bring a skillet to high heat and add the vegetable oil and chicken. Cook, stirring occasionally, until the chicken is just cooked, around 3-4 minutes.

Remove the chicken from heat and allow it cool to room temperature.

Peel and julienne the vegetables for the salad. To julienne a mango, peel it first, then take thin slices from the sides of the pit. These slices can then be easily cut into thin strips.

Make the dressing by combining all of the ingredients in a small bowl and stirring until the sugar dissolves.

Add all of the salad ingredients as well as the cooked, cooled chicken to a large bowl. Pour over the dressing and mix well.

Serve as a light, summer lunch for two, or as a starter for four before a wonderful Thai meal.

Equipment Needed

Spice Level: