Vietnamese Mango and Chicken Salad
Recipe GLPR230d58767a58fe
A vibrant, refreshing Vietnamese-inspired salad featuring tender grilled chicken breast paired with crisp unripe mango strips, fragrant herbs, and a zesty lime-fish sauce dressing. Fresh mint, basil, and rau ram leaves add authentic herbaceous notes, while roasted peanuts provide a satisfying crunch. This light yet protein-rich dish balances bright citrus, savory fish sauce, and subtle heat from Thai red chile for a perfectly harmonious meal.
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Ingredients
2 boneless, skinless chicken breasts
1 tablespoon peanut oil
1 teaspoon kosher salt
⅓ cup fresh mint leaves, lightly packed
⅓ cup fresh Thai or regular basil leaves, lightly packed
¼ cup rau ram leaves, lightly packed
2 firm unripe mangoes
⅓ cup chopped roasted peanuts
2 tablespoon minced shallot
3 tablespoon fresh lime juice
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1 Thai red chile, seeded and finely minced
¼ teaspoon freshly ground black pepper
1 large grapefruit
Directions
Pat the chicken breasts dry with paper towels. Lightly brush both sides with peanut oil and season evenly with kosher salt. Heat a grill or grill pan over medium-high heat until hot. Grill the chicken for 6–8 minutes per side, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized strips.
While the chicken cooks, prepare the dressing by whisking together the minced shallot, lime juice, fish sauce, palm sugar, minced Thai red chile, black pepper, and kosher salt in a small bowl. Stir until the sugar dissolves. Taste and adjust seasoning as needed.
Peel and pit the unripe mangoes, then cut the flesh into thin, matchstick-like strips. Segment the grapefruit by cutting away the pith and white membranes, then carefully remove individual segments.
In a large bowl, combine the sliced chicken, mango strips, grapefruit segments, mint leaves, basil leaves, and rau ram leaves. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
Divide the salad among four serving plates or bowls. Top each portion with a generous sprinkle of roasted peanuts. Garnish with additional fresh mint, basil, or rau ram leaves if desired. Serve immediately while the salad is still fresh and crisp.
