Yum Gai Mamuang (Thai Chicken Mango Salad)

Yum Gai Mamuang (Thai Chicken Mango Salad)

Yum Gai Mamuang (Thai Chicken Mango Salad)

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  • 1 large chicken breast
  • 1/2 mango, peeled and sliced (about 1/2 cup)
  • 1/4 cup chopped cilantro
  • 1 cup quartered cherry tomatoes
  • 2 sliced shallots
  • 1 cup mixed salad greens
  • 1/2 cup roasted cashews
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1/2 to 1 teaspoon red pepper flakes, finely ground
  • 1/4 cup julienned red and green bell peppers, to garnish


Poach chicken: Put chicken breast in a small pot and cover with water 1/2 inch above the chicken. Bring to a boil, then lower to medium heat for 6 to 8 minutes, depending on the size of the chicken. Plunge chicken in cold water to cool completely.

Shred cooled chicken into small pieces by hand, making about 1 1/2 cups. Store in an airtight container in the refrigerator until ready to use (up to 3 days).

Arrange mango slices on serving plates. In a large bowl, place shredded chicken, cilantro, tomatoes, shallots, mixed salad greens and cashews.

In a small bowl, stir together fish sauce, lime juice, brown sugar and red pepper flakes to make a dressing. Pour over the salad and toss gently. Place salad over mango slices, garnish with bell peppers and serve.

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