Best 7 Thai Chicken Mango Pineapple Salad Recipes

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**Discover a Culinary Symphony: Thai Chicken Mango Pineapple Salad and Its Accompaniments**

Embark on a tantalizing culinary journey with this exploration of Thai Chicken Mango Pineapple Salad and its delectable accompaniments. This classic Thai dish offers a harmonious balance of sweet, tangy, and savory flavors, featuring succulent chicken, refreshing mango, juicy pineapple, and a vibrant array of vegetables. It's a symphony of textures, with the crunch of peanuts, the creaminess of coconut milk, and the gentle heat of chili peppers. In this comprehensive guide, we'll guide you through the art of creating this flavorful salad, along with several complementary recipes that will elevate your dining experience. From the zesty Tamarind Sauce and fragrant Jasmine Rice to the sweet and tangy Mango Sticky Rice, each recipe is a testament to the vibrant flavors of Thai cuisine. Get ready to tantalize your taste buds and immerse yourself in the culinary wonders of Thailand.

Let's cook with our recipes!

SPICY MANGO PINEAPPLE SALAD



Spicy Mango Pineapple Salad image

This summery Spicy Mango Pineapple Salad has fresh slices of ripe mangos and chunks of fresh pineapple, tossed together with sliced red onions, fresh mint and cilantro, and drizzled with a tangy, sweet and spicy lime vinaigrette. So yum!

Provided by Asian Caucasian

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 14

3 ripe mangos, peeled and pitted, thinly sliced
1 1/2 cups fresh pineapple chunks
1/4 red onion, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped
Zest of one lime
1/4 cup freshly squeezed lime juice
3 tablespoons grapeseed oil
2 tablespoons honey
1 Thai red chili pepper, seeded and chopped
2 tablespoons fresh mint leaves, torn
2 tablespoons fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Combine the mango and pineapple in a large salad bowl. Gently mix in the red onions, mint, and cilantro. Set aside.
  • Lightly toss the mango and pineapple salad with the lime vinaigrette.
  • Garnish with coconut flakes if so desired.

Nutrition Facts : Calories 239 calories, Sugar 32.3 g, Sodium 150.8 mg, Fat 10.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 38.3 g, Fiber 3.5 g, Protein 1.8 g, Cholesterol 0 mg

PINEAPPLE-MANGO CHICKEN



Pineapple-Mango Chicken image

Combining pineapple, mango and spices makes a sauce for chicken that is such a unique recipe and a favorite of so many friends and family. We like to grill the chicken with vegetable kabobs. -Kim Waites, Rutherfordton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups undrained crushed pineapple
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 medium mangoes, peeled and chopped
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a small saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4-6 minutes or until sauce is thickened and raisins are plumped, stirring occasionally. Stir in mangoes; heat through. Set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with sauce and rice.

Nutrition Facts : Calories 350 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 52g carbohydrate (46g sugars, Fiber 4g fiber), Protein 30g protein.

THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING



Thai Chicken and Pineapple Salad with Thai Citrus Dressing image

Provided by Food Network

Time 52m

Yield 6 servings

Number Of Ingredients 36

2 skinless chicken breasts
1 tablespoon Bill's Chile and Herbs Mix, recipe follows
1 onion, julienned
1 clove garlic, minced
1 cup stemmed and julienned shiitake mushrooms
1 teaspoon olive oil
6 leaves butter lettuce, washed
1 red bell pepper, stemmed, seeded, and julienned
2 scallions, cut on bias
1 zucchini, julienned
1 cup shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
1 cup pineapple chunks in juice, drained
1 cup Thai Citrus Dressing, recipe follows
1 cup fresh squeezed tangerine juice, or orange juice
1 tablespoon fresh squeezed lime juice
3 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon toasted sesame seed oil
1 pinch fresh ground pepper
1 teaspoon chile sauce (recommended: Sriracha Thai)
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh basil leaves
1 pinch Chinese five-spice powder
4 tablespoons chile powder
4 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon chipotle powder
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 teaspoon dried dill weed
1/2 teaspoon dried sage
2 tablespoons Szechuan peppercorns, crushed
1 teaspoon cumin seed, crushed
1 tablespoon coriander seed, crushed

Steps:

  • Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
  • Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
  • Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.

THAI MANGO CHICKEN SALAD



Thai Mango Chicken Salad image

This Thai version of mango chicken salad will thrill your taste buds and leave you craving more! The recipe is quite flexible, too.

Provided by Darlene Schmidt

Categories     Entree     Dinner     Lunch     Salad

Time 42m

Yield 3

Number Of Ingredients 20

1 to 2 chicken breasts (boneless, or 1 to 3 cups cooked chicken)
1 to 2 mangoes (ripe, cut into cubes)
1 pepper (small red, diced)
1/2 to 1 cucumber (medium, diced)
2 cups bean sprouts (or pea sprouts)
1/4 cup dry shredded unsweetened coconut
1/4 to 1/3 cup peanuts (or cashews)
3 to 4 spring onions (sliced, OR 3 tablespoon finely chopped purple onion)
1/4 cup basil (fresh)
Optional: 1 to 2 cups cubed watermelon (or star fruit)
For the Dressing:
1/4 cup lime juice (fresh-squeezed)
3 tablespoon fish sauce
1 tablespoon soy sauce
2 to 3 tablespoon sugar (brown, to taste)
1 to 2 teaspoon Thai chili sauce
For the Marinade: (skip for cooked chicken)
4 tablespoon Thai oyster sauce (or regular oyster sauce)
3 to 4 garlic cloves (minced)
2 tablespoon sugar (brown)

Steps:

  • Preheat your oven to 350 F, or warm up your grill.
  • Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
  • Add a little water to the bottom of the pan to keep from drying out.
  • Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
  • When chicken is cool enough, slice into bite-size pieces.
  • Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
  • Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
  • To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
  • Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
  • Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
  • Serve right in the salad bowl or portion out into individual bowls.

Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g

THAI CHICKEN, MANGO & PINEAPPLE SALAD



Thai Chicken, Mango & Pineapple Salad image

I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."

Provided by Sooz Cooks

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can coconut milk (regular or light)
1 tablespoon Thai red curry paste (I used 2 teaspoons Thai Sriracha sauce and 1 teaspoon red curry)
2 teaspoons orange zest (freshly grated)
1/2 cup fresh orange juice
4 chicken breasts (skinless and boneless, cut into 1-inch chunks)
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens (I used a combination of a 6oz bag of iceberg lettuce salad and 1/2 of a 6 oz bag of baby spinach lea)

Steps:

  • In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
  • In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
  • Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
  • Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.

Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1

THAI ROAST CHICKEN WITH MANGO & APPLE SALAD



Thai roast chicken with mango & apple salad image

Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice

Provided by Sarah Cook

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

3 shallots , halved
2 small red chillies , deseeded, half roughly chopped and half finely chopped
zest and juice 1 lime
thumb-length piece of fresh root ginger , finely grated
2 tsp sunflower oil
2 chicken breasts , skin on
1 red-skinned apple , cut into matchsticks
½ mango , peeled and cut into matchsticks
½ small bunch mint , leaves picked
3 spring onions , sliced
small bunch coriander , leaves picked
½ tsp fish sauce , plus a splash
¼ tsp caster sugar

Steps:

  • Whizz the shallots in a food processor until finely chopped. Add the roughly chopped chilli, ¾ of the ginger and all the lime zest, then whizz to a chunky paste. Tip into a frying pan with 1 tsp oil and some seasoning, then fry for a couple of mins until fragrant.
  • Heat oven to 200C/fan 180C/gas 6. Release the skin from the chicken breasts along one side, and stuff with spicy shallot stuffing. Can be done up to a day ahead. Season the skin, then roast in a roasting tin for 15-20 mins until golden, crisp and cooked through. Meanwhile, make the rice (see right).
  • Toss together the apple, mango, mint, spring onions and half the coriander. Mix the fish sauce, caster sugar, remaining ginger and lime juice, then set aside.
  • When the chicken is ready, remove it to a plate to rest. Sit the roasting tin on the hob. Spoon off any excess fat, then gently heat, adding the remaining lime juice and a splash more fish sauce, scraping up the chicken juices to make a sauce. Chop the remaining coriander, then stir into the sauce with the finely chopped chilli. Toss the salad with the dressing, then serve with the chicken, sauce and sticky rice.

Nutrition Facts : Calories 275 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.8 milligram of sodium

THAI MANGO SALAD



Thai Mango Salad image

This is a nice side salad that I first had as a side at a Thai restaurant, but we like to have it with just about anything. It's a nice combo of sweet and spice.

Provided by Nat Da Brat

Categories     Mango

Time 5m

Yield 4 serving(s)

Number Of Ingredients 13

2 limes
1 tablespoon fish sauce
1 tablespoon sugar
1 red Thai peppers (seeded and minced)
2 tablespoons peanut oil
2 ripe but firm mangoes
1 red bell pepper
1 medium carrot (coarsely grated)
2 green onions (thinly sliced)
1 shallot (thinly sliced)
1/2 cup fresh cilantro (chopped)
1/3 cup chopped peanuts (toasted)
salt

Steps:

  • Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
  • Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
  • Gradually whisk in peanut oil until blended.
  • Add shallot, mix well.
  • Set dressing aside.
  • Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
  • Seed sweet pepper, cut into very thin strips and add to mangoes.
  • Add carrot, half of green onions, and cilantro. Toss gently until combined.
  • Add dressing and a pinch of salt, toss until mixed.
  • Sprinkle with nuts and remaining green onions.
  • Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

Tips:

  • For the best flavor, use ripe mangoes and pineapples.
  • If you don't have roasted peanuts, you can toast them in a pan over medium heat until they are golden brown.
  • Use fresh cilantro for the best flavor. If you don't have cilantro, you can use basil or mint.
  • Adjust the amount of chili powder to your taste. If you like it spicy, add more chili powder.
  • Serve the salad immediately or chill it for later.

Conclusion:

This Thai chicken mango pineapple salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and is sure to please everyone at your table. The sweet and tangy dressing is the perfect complement to the grilled chicken and fruit. So next time you are looking for a quick and easy meal, give this salad a try. You won't be disappointed!

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