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Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut

Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut

This Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut is a delightful, healthy recipe packed with bold flavors. Succulent chicken is marinated with lemongrass and combined with fresh mango, crunchy vegetables, and a hint of creamy coconut for a unique, refreshing salad. Ideal for meal prepping, lunch, or a light dinner, this recipe offers a taste of Thai cuisine in a simple, nutritious way.
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Prep Time 30 minutes
Cook Time 20 minutes
chill time 1 hour
Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

For the chicken:
  • 500g boneless, skinless chicken breasts
  • 2 lemongrass stalks, finely minced (white part only)
  • 30ml fish sauce
  • 15ml lime juice
  • 15g brown sugar
  • 2 cloves garlic, minced
For the salad:
  • 200g mixed salad greens
  • 1 ripe mango (about 300g), peeled and thinly sliced
  • 100g red bell pepper, thinly sliced
  • 50g red onion, thinly sliced
  • 50g fresh mint leaves
  • 50g fresh cilantro leaves
  • 50g toasted coconut flakes
For the dressing:
  • 60ml coconut milk
  • 30ml lime juice
  • 15ml fish sauce
  • 15g brown sugar
  • 1 red chili, finely chopped (optional)

Method
 

  1. Marinate the chicken: In a bowl, mix lemongrass, fish sauce, lime juice, brown sugar, and garlic.
  2. Add chicken breasts and coat evenly. Marinate in the refrigerator for at least 1 hour.
  3. Cook the chicken: Preheat grill or grill pan to medium-high heat (about 200°C/400°F).
  4. Remove chicken from marinade and grill for 6-8 minutes per side, or until internal temperature reaches 74°C (165°F).
  5. Let chicken cool completely, then slice thinly against the grain.
  6. Prepare the dressing: In a small bowl, whisk together coconut milk, lime juice, fish sauce, brown sugar, and chopped chili (if using).
  7. Assemble the salad: In a large bowl, combine mixed greens, sliced mango, red bell pepper, red onion, mint, and cilantro.
  8. Add the cooled, sliced chicken to the bowl.
  9. Drizzle with the prepared dressing and toss gently to combine.
  10. Serve: Divide the salad among four plates.
  11. Sprinkle toasted coconut flakes over each serving.
  12. Serve immediately.

Notes

Here are some creative variations for the Thai-Inspired Lemongrass Chicken Salad with Mango and Coconut recipe:
  1. Curry Coconut Chicken Salad
    • Substitute the lemongrass with 1 tablespoon of curry powder in the chicken marinade.
    • Add diced apples (150g) and raisins (50g) to the salad for a sweet crunch.
    • Use a coconut yogurt dressing instead of coconut milk for creaminess.
  2. Spicy Sriracha Chicken Salad
    • Mix 30ml of sriracha sauce into the coconut dressing for a spicy kick.
    • Add sliced cucumbers (100g) and shredded carrots (100g) for extra crunch and texture.
    • Garnish with chopped peanuts for added flavor.
  3. Mango Avocado Chicken Salad
    • Replace mango slices with diced avocado (200g) for a creamy texture.
    • Add black beans (100g) for protein and fiber.
    • Use lime juice in the dressing instead of fish sauce for a zesty twist.
  4. Grilled Pineapple Chicken Salad
    • Incorporate grilled pineapple chunks (150g) into the salad for a tropical flavor.
    • Replace the coconut milk dressing with a honey-lime vinaigrette for sweetness.
    • Add sliced red onion (50g) for a sharp contrast.
  5. Thai Peanut Chicken Salad
    • Use peanut butter in the dressing instead of coconut milk, creating a rich, creamy texture.
    • Add shredded cabbage (200g) and bell peppers (100g) for crunch.
    • Top with crushed peanuts and cilantro for garnish.
  6. Sesame Ginger Chicken Salad
    • Replace the coconut dressing with a sesame-ginger dressing made from 30ml sesame oil, 30ml rice vinegar, and 10g grated ginger.
    • Add edamame (100g) and snap peas (100g) to the salad for additional nutrients and crunch.
  7. Asian Slaw Chicken Salad
    • Use shredded napa cabbage (200g) instead of mixed greens as the base.
    • Add shredded carrots, radishes, and green onions for color and crunch.
    • Dress with a soy-sesame vinaigrette instead of coconut milk dressing.
  8. Herbed Chicken Salad
    • Mix in fresh herbs like basil, mint, and cilantro (50g each) into the salad for an aromatic flavor boost.
    • Use grilled chicken instead of poached chicken for added depth of flavor.
  9. Coconut-Lime Quinoa Chicken Salad
    • Substitute half of the chicken with cooked quinoa (150g) to create a heartier salad.
    • Include diced bell peppers (100g) and corn kernels (100g) for sweetness and texture.
    • Dress with a coconut-lime vinaigrette.
  10. Crispy Chickpea Chicken Salad
    • Replace chicken with roasted chickpeas (200g) for a vegetarian option while keeping some shredded chicken for flavor.
    • Add diced cucumber (100g), tomatoes (100g), and feta cheese (50g) to enhance flavors.
These variations allow you to explore different flavor profiles while maintaining the essence of the original Thai-inspired chicken salad recipe, making each version unique and delightful!