Vietnamese Mango & Chicken Salad Recipe

Cooking Directions

• STEP 1.Start by grilling the chicken breasts until they are cooked through and have a nice char on the outside.
• STEP 2.While the chicken is grilling, prepare the dressing by whisking together lime juice, fish sauce, sugar, and chili.
• STEP 3.Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
• STEP 4.In a large bowl, combine the sliced chicken, diced mangoes, shredded carrots, sliced cucumbers, and chopped herbs.
• STEP 5.Pour the dressing over the salad and toss everything together until well coated.
• STEP 6.Garnish with crushed peanuts and serve immediately.
• STEP 7.This salad can be stored in the refrigerator for up to 2 days. However, it is best enjoyed fresh.

Cooking Tips

• Make sure to let the chicken rest before slicing it. This will help keep the meat juicy and tender.
• Feel free to adjust the amount of chili in the dressing according to your spice preference.
• For added crunch, you can also sprinkle some crispy fried shallots on top of the salad.

Storage and Serving

• Store the salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature.
• This salad can be enjoyed as a main course or as a side dish with grilled meats or seafood.